Steamed buns with meat filling

Boil the spinach and puree it using a blender or potato masher.

Dissolve the yeast in water, pour it into the spinach puree and mix. Add the flour and knead the dough thoroughly.

Let the dough rest for 20–30 minutes, then knead it once more. When the dough begins to increase in volume, proceed to prepare the filling.

Chop the cabbage into small pieces, salt it, and let it sit for 10–15 minutes. Place it on a napkin and towel to remove excess moisture.

Finely chop the onion, carrot, and ginger. Fry them in vegetable oil, then add ground pork, white pepper, and soy sauce.

Fry until the meat filling turns white, then remove from heat. Add the prepared cabbage, sugar and salt to taste. Mix well.

Roll out the dough with a rolling pin, then fold it in half. Repeat the rolling and folding about 10 times to remove air bubbles and achieve a uniform structure.

Cut off a piece of dough, roll it into a ball, and flatten it into a thin flatbread.

Place the filling in the center of the flatbread and pinch the edges at the top, gathering the dough into folds.

Line the steamer with parchment paper so the buns don't stick.

Place the buns in the steamer with the seam side down so that the smooth surface is on top.

Let the buns rest for 15–20 minutes — they will increase slightly in volume.

Steam for 20 minutes. Do not open the lid during cooking — the dough may collapse. After cooking is complete, leave the buns in the steamer for another 5 minutes, then remove them.