Beef and Cabbage Steamed Buns

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“Eat these little goodies plain or cover in brown gravy. Either way, they are a delicious way to serve cabbage. Prep time includes rest time for the dough.”
3hrs 35mins
12 filled buns

Ingredients Nutrition


  1. To make buns.
  2. Combine 1/2 cup flour and yeast in a mixing bowl.
  3. Heat together milk, oil, sugar and salt just until warm.
  4. Add to dry ingredients.
  5. Beat at low speed for 30 seconds, scraping sides constantly.
  6. Beat 3 minutes more on high speed.
  7. Stir in as much of the remaining flour as you can mix in with a spoon.
  8. Turn onto a lightly floured surface.
  9. Knead in enough of the remaining flour to make a moderately stiff dough, about 7 minutes.
  10. Place dough in a lightly greased bowl, turning once to grease surface.
  11. Cover and let rise in a warm place until doubled (about 1 hour).
  12. Make filling while dough rises.
  13. Punch dough down.
  14. Turn dough out onto a lightly floured surface.
  15. Shape into 12 balls.
  16. Cover and let rest for 5 minutes.
  17. Roll each ball of dough to a 3 inch round.
  18. Place a heaping tablespoon of filling in the center of each round.
  19. Bring edges up around the filling until edges just meet.
  20. Pinch to seal in the center, forming a small ball.
  21. Cover and let rise 10 minutes.
  22. Place boiling water 1/2 inch below steamer rack.
  23. Lightly grease steamer rack or line with cabbage leaves so buns don't stick.
  24. Place buns, seam side down, on steamer rack so sides don't touch.
  25. Do not allow to rise.
  26. (if all buns won't fit, refrigerate some while others steam) Place rack over boiling water.
  27. Cover and steam buns for 20 to 25 minutes or until done.
  28. Cool slightly before serving.
  29. To make filling.
  30. Cook beef, onion, garlic salt and pepper sauce over med-high heat until meat is brown and onion is tender, breaking meat into small pieces.
  31. Drain off fat throughly.
  32. Place cabbage over meat.
  33. Add 1 Tablespoon water.
  34. Cover and cook over low heat for 10 minutes or until cabbage is done.
  35. Stir remaining 2 Tablespoon water into flour.
  36. Stir into meat and cabbage mixture.
  37. Cook and stir until thick and bubbly.
  38. Cool slightly.

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