Cabbage Steamed Buns (Old Dough Method) Recipe by purple sky
This recipe is translated from Cookpad Taiwan. See original: 高麗菜包子*老麵* Cooking Instructions 1 Mix the dough ingredients and knead until smooth. Place the dough in a plastic bag and let it ferment in the refrigerator at a low temperature for at least 16 hours to develop the old dough flavor. 2 Soak the cellophane noodles until soft, then cut them into short pieces. Shred the cabbage and toss it with 2 tablespoons of salt to wilt. 3 Heat oil in a pan and sauté the shallots, shredded shiitake mushrooms, and tofu skin until fragrant. 4 Add shredded carrot, then season with soy sauce and white pepper. 5 Combine the sautéed mixture with the wilted cabbage and cellophane noodles. Add more salt, white pepper, and a drizzle of sesame oil to taste. 6 Divide the dough into small pieces. Roll each piece into a round, making the center thicker and the edges thinner. Place the filling in the center and wrap to seal. 7 Place the buns in a steamer with cold water. Let them rest for 15 minutes. Cover the buns with a cloth and put on the lid. Steam over medium-high heat for 10 minutes, then slightly open the lid and steam for another 5 minutes. Turn off the heat and let them sit for 5 minutes before removing from the steamer. 1 Mix the dough ingredients and knead until smooth. Place the dough in a plastic bag and let it ferment in the refrigerator at a low temperature for at least 16 hours to develop the old dough flavor. 1 Mix the dough ingredients and knead until smooth. Place the dough in a plastic bag and let it ferment in the refrigerator at a low temperature for at least 16 hours to develop the old dough flavor. 2 Soak the cellophane noodles until soft, then cut them into short pieces. Shred the cabbage and toss it with 2 tablespoons of salt to wilt. 2 Soak the cellophane noodles until soft, then cut them into short pieces. Shred the cabbage and toss it with 2 tablespoons of salt to wilt. 3 Heat oil in a pan and sauté the shallots, shredded shiitake mushrooms, and tofu skin until fragrant. 3 Heat oil in a pan and sauté the shallots, shredded shiitake mushrooms, and tofu skin until fragrant. 4 Add shredded carrot, then season with soy sauce and white pepper. 4 Add shredded carrot, then season with soy sauce and white pepper. 5 Combine the sautéed mixture with the wilted cabbage and cellophane noodles. Add more salt, white pepper, and a drizzle of sesame oil to taste. 5 Combine the sautéed mixture with the wilted cabbage and cellophane noodles. Add more salt, white pepper, and a drizzle of sesame oil to taste. 6 Divide the dough into small pieces. Roll each piece into a round, making the center thicker and the edges thinner. Place the filling in the center and wrap to seal. 6 Divide the dough into small pieces. Roll each piece into a round, making the center thicker and the edges thinner. Place the filling in the center and wrap to seal. 7 Place the buns in a steamer with cold water. Let them rest for 15 minutes. Cover the buns with a cloth and put on the lid. Steam over medium-high heat for 10 minutes, then slightly open the lid and steam for another 5 minutes. Turn off the heat and let them sit for 5 minutes before removing from the steamer. 7 Place the buns in a steamer with cold water. Let them rest for 15 minutes. Cover the buns with a cloth and put on the lid. Steam over medium-high heat for 10 minutes, then slightly open the lid and steam for another 5 minutes. Turn off the heat and let them sit for 5 minutes before removing from the steamer. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chantilly Cream Blueberry Scone Southern Macaroni & Cheese Beer Roast Holiday Grinch Cookies Chantilly Cream Blueberry Scone Southern Macaroni & Cheese Beer Roast Holiday Grinch Cookies پالک گوشت Jalebi fish cooked with mustard paste(Machha besara/fish besara) Matar Pulao Coffee Flavored Tea Sugar Cookies Chocolate cookies 🍫🍪🍪without oven Sukhadi Recipe | Golpapdi Recipe Masala murmura with cashew nuts Lauki ki Kheer Masoor Dal Gobhi Masala پالک گوشت Jalebi fish cooked with mustard paste(Machha besara/fish besara) Matar Pulao Coffee Flavored Tea Sugar Cookies Chocolate cookies 🍫🍪🍪without oven Sukhadi Recipe | Golpapdi Recipe Masala murmura with cashew nuts Lauki ki Kheer Masoor Dal Gobhi Masala