How to make sauerkraut and pork buns

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  1. Prepare the materials and start kneading the dough.I use the dough mixer 20 Minutes, about ten minutes manually, the duration can be changed according to the specific situation of the surface.
  

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  2.Use the working time of the dough mixer to adjust the filling.Please check the specific amount.Ingredients list

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  3. After kneading, let the dough rest for 30 minutes.The dough mixer comes with its own resting machine Function, the dough is doubled in size

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  4. Take out the noodles, make them into long strips, and cut them Jiezi, flatten along the incision of the Jiezi, and peel the skin.It is larger and thicker than the dumpling skin, with moderate thickness.(Generally, the first mouthful of noodles is steamed, and the second mouthful of stuffing is used to make the dough.) When making buns, make two pleats.Use your hands to push the pleats over and pinch them so that the fillings are not exposed.If you don’t know how to do it, you can watch videos on Baidu to learn.You can make perfect.

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  5. Put the steamer in the steamer, put cold water underneath, and let the buns rest for 20 minutes.If time is tight, , can be omitted.Boil the water for another 17 minutes, then turn off the heat and simmer for another three minutes

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  6.Remove from the pot p>