How to make pickled cabbage, vermicelli and meat buns

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  1.Put warm water into the bread machine, add yeast powder and sugar, and let it sit for a few minutes for the yeast to activate

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  2.Add flour

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  3.Knead the dough until smooth The dough is then fermented until doubled in size

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  4. You can prepare the filling during fermentation.Soak the vermicelli in hot water (I soaked it in hot water for three minutes and it became soft)

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  5.Heat oil in a pot, pour the pork stuffing into the pot, stir-fry

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  6.Pour in the washed sauerkraut and stir-fry the water.If you like the taste of ginger, add some minced ginger, scoop it up and set aside

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  7.Cut the soaked vermicelli into short sections with scissors

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  8.Put the meat into the pot and stir-fry again.The stuffing is ready, and wait for the dough to ferment until doubled in size

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  9.When the dough has doubled in size, dip your fingers in a little flour and poke a hole in the middle.If it does not shrink back, it means it is ready

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  10. Sprinkle a thin layer of flour on the cutting board, take out the dough, knead it smooth to release the air, then roll it into long strips, divide it into several small pieces, and cut There are no bubbles in the small dose

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  11.Press the small amount flat and apply on the cut surface Use a thin layer of flour to avoid sticking to the rolling pin when rolling out

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  12.Roll the dough into a thick middle and thin edge, and wrap it with the stuffing

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  13. Without moving the thumb of your left hand, pinch out a pleat with the index finger and thumb of your right hand.Follow this pleat and pinch out the pleat counterclockwise

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  14.Pinch until it closes

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  15.Pinch the bun cover Cover with plastic wrap and let it rise for 15 minutes.Take a pot, add half a pot of cold water, put it in the steamer, put the buns on and steam over high heat for 15 minutes, then simmer for another five minutes and open the lid

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  16.Complete