How to make kohlrabi buns

• 

  1. Dissolve the yeast in warm water, let it rest for 5 minutes, add it to the flour, stir the flour into a dough, cover it with plastic wrap and ferment it at room temperature for 1 to 2 hours.

• 

  2. Chop pork and green onions into minced meat.

• 

  3. Add all the seasonings to the meat filling and stir clockwise.

• 

  4. Wash and chop the kohlrabi, put it in a basin, and stir clockwise evenly.

• 

  5. Dip your fingers in flour and poke into the dough.If the dough does not shrink back, the dough is ready to ferment.

• 

  6. Dust the panel with thin flour, take out the dough and deflate it.

• 

  7.Take a piece of dough and roll it into a long strip, cut it into evenly sized balls with a knife, and flatten it , use a rolling pin to roll out the bun skin into a thick middle and thin edge.

• 

  8.Take a bun wrapper and add an appropriate amount of kohlrabi filling.

• 

  9. Hold the bun skin with your left hand, pinch the edge of the bun skin with the thumb and index finger of your right hand, and pinch a pleat , turn the bun wrapper clockwise with your left hand, and then turn the bun wrapper counterclockwise with your right hand to pinch the next fold of the bun.

• 

  10.Pinch the pleats along the skin of the bun one by one, so that the fillings are not exposed.

• 

  11.Pinch all the buns in turn.

• 

  12. Pour cold water into the pot, bring to a boil over high heat, steam for about 15 minutes, turn off the heat and simmer for 3 to 5 seconds Minutes, that's it.

• 

  13. Finished product picture.