Beef and Cabbage Steamed Buns Recipe π₯
Overview:
Prepare to embark on a culinary journey with these delightful Beef and Cabbage Steamed Buns! Bursting with flavors of savory ground beef, tender cabbage, and a hint of onion, these buns offer a comforting and satisfying experience that’s perfect for any occasion. Whether enjoyed plain or with a drizzle of brown gravy, they are sure to tantalize your taste buds and leave you craving for more. With a prep time that includes allowing the dough to rest, these buns are well worth the wait, promising a taste sensation that’s simply irresistible.
Nutritional Information (per serving):
- Calories: 179.5
- Fat: 6.5g
- Saturated Fat: 1.8g
- Cholesterol: 14.3mg
- Sodium: 78mg
- Carbohydrates: 19.8g
- Fiber: 4.6g
- Sugar: 1.5g
- Protein: 12.6g
Recipe Details:
- Name: Beef and Cabbage Steamed Buns
- Category: Yeast Breads
- Keywords: Breads, Vegetable, Meat, Weeknight, Steam, Stove Top, < 4 Hours
- Yield: 12 filled buns
- Prep Time: 3 hours
- Cook Time: 35 minutes
- Total Time: 3 hours and 35 minutes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | Ground beef |
| 1/4 | Onion |
| 1/2 | Cabbage |
| 1 | Cold water |
| 1 1/2 | Flour |
| 3 | Flour |
| 2 | Active dry yeast |
| 1 1/4 – 1 1/2 | Milk |
| 1 | Sugar |
| 1/2 | Salt |
Instructions:
-
Make the Dough:
- Combine 1/2 cup flour and yeast in a mixing bowl.
- Heat together milk, oil, sugar, and salt until warm.
- Add to the dry ingredients and beat at low speed for 30 seconds.
- Beat for an additional 3 minutes on high speed.
- Stir in as much of the remaining flour as you can mix in with a spoon.
- Turn onto a lightly floured surface and knead in enough remaining flour to make a moderately stiff dough, approximately 7 minutes.
- Place the dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until doubled, about 1 hour.
-
-
Prepare the Filling:
- While the dough is rising, prepare the filling by cooking beef, onion, garlic salt, and pepper sauce over medium-high heat until the meat is brown and onion is tender, breaking the meat into small pieces.
- Drain off any excess fat thoroughly.
- Place cabbage over the meat and add 1 tablespoon of water.
- Cover and cook over low heat for 10 minutes or until the cabbage is done.
- Stir the remaining 2 tablespoons of water into flour and then stir into the meat and cabbage mixture.
- Cook and stir until thick and bubbly, then set aside to cool slightly.
-
Shape and Fill the Buns:
- Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface.
- Shape the dough into 12 balls and cover, letting them rest for 5 minutes.
- Roll each ball of dough into a 3-inch round.
- Place a heaping tablespoon of the prepared filling in the center of each round.
- Bring the edges up around the filling until they just meet, then pinch to seal in the center, forming a small ball.
- Cover and let the filled buns rise for an additional 10 minutes.
-
Steam the Buns:
- Place boiling water 1/2 inch below the steamer rack.
- Lightly grease the steamer rack or line it with cabbage leaves to prevent sticking.
- Place the filled buns, seam side down, on the steamer rack ensuring that the sides don’t touch. If all the buns won’t fit, refrigerate some while others steam.
- Place the rack over the boiling water, cover, and steam the buns for 20 to 25 minutes or until done.
- Once cooked, allow the buns to cool slightly before serving.
These Beef and Cabbage Steamed Buns are a labor of love, but the end result is well worth it. Whether enjoyed as a delightful snack, appetizer, or part of a meal, these buns are sure to impress with their delicious flavors and comforting texture. So, gather your ingredients and get ready to embark on a culinary adventure that’s sure to please both family and friends alike!
