How to make sauerkraut and pork buns

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  1. Put the yeast into warm water, stir to dissolve, and let sit for 5 minutes.

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  2. Slowly pour the yeast water into the flour and stir the flour into a flocculent form.

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  3. Knead the dough and cover with plastic wrap to ferment for 1 to 2 hours.

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  4. Cut the pork into small pieces and beat it into a meat filling in a blender.

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  5. Chop the onion and ginger into mince.

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  6.Put the minced onion, ginger and all seasonings into the meat filling and stir clockwise until vigorous.

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  7. Soak the sauerkraut in water and wash it twice to remove the water.

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  8. Chop the sauerkraut.

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  9.Put the cut sauerkraut into the meat filling, stir evenly, sauerkraut and pork filling It's ready.

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  10.The dough fermentation time is up.Let the dough ferment until it doubles its original volume.

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

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  12. Roll the dough into a long strip.

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  13. Use a knife to cut into evenly sized pieces and flatten them.

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  14.Use a rolling pin to roll out the bun skin into a thick middle and thin edge.

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  15.Take a bun skin and put an appropriate amount of sauerkraut and pork filling.

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  16. Use the left and right hands to make pleats of the bun.

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  17. Wrap all the buns at once.

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  18.Put cold water in the steamer, put the steamer in the steamer and let it rise for 20 minutes.Then turn on the water.It takes 15 minutes to open and simmer for 3 minutes.

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  19.When the time is up, uncover the pot.The steamed sauerkraut and pork buns are ready.

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  20. Finished product picture.The fragrant pickled cabbage buns come out of the pot, come and eat! Very delicious!