Xiaobao with Meat and Cabbage

Preparation

• Steam: fill a container with water, bring to a boil, place the frozen product in a steaming basket and steam for 8–10 minutes.

• Pan: no need to defrost; add a little oil with the bao, add cold water and cover. Cook over medium heat until the bottoms are golden.

Ingredients

Soft WHEAT flour, water, pork belly 17%, cabbage 6%, sugar, leek, pork lard, BUTTER (MILK cream, lactic ferments), SOY sauce (water, SOY, salt, colouring: simple caramel; WHEAT, fructose syrup, flavour enhancers: E621, E635, E631), sunflower oil, salt, yeast, leavening agent: sodium bicarbonate; acidity regulator: E575; ginger, SESAME oil, seasoning mix (flavour enhancers: E621, E635; salt, sugar, flavourings, spices, yeast extract, hydrolysed SOY proteins), pepper, flavourings, corn starch, OYSTER sauce (water, sugar, salt, OYSTER extract (OYSTER, water, salt), corn starch, flavour enhancer: E621; WHEAT flour, colouring: simple caramel), antioxidant: ascorbic acid; emulsifier: E472; spices.