Big Buns with Sauerkraut Stuffing
1.
Add a proper amount of flour to the dough and leave it in a warm place to ferment for more than 4 hours in advance. It is better to have a starter, and the fermentation speed is faster. I like this natural fermentation method. Take out the fermented noodles, dilute the baking soda with a little water, and knead it into the dough to play the role of comprehensive acid and alkali. Cover the kneaded dough with plastic wrap. You can also use dry yeast to directly mix and ferment the noodles, and the fermentation time is short, according to personal preference.
2.
The pork is chopped up, and it is better to use a meat grinder to mince.
3.
Finely chop the sauerkraut, wash it well, remove the water, and chop the green onion and ginger into the mince.
4.
Add a little old soup, chopped green onion, ginger, salt, five-spice powder, mushroom powder, and soy sauce to the pork filling in one direction, then add oil and mix well. Add lard to make it more fragrant.
5.
Add the sauerkraut stuffing and mix well.
6.
Divide the dough into a number of small noodles, roll it into a cake and wrap it with sauerkraut and pork filling, knead it into a bun.
7.
Code the wrapped buns into the steamer.
8.
Boil the water and steam for 15 minutes.
9.
Out of the pot.
Tips:
1. If you use lard to adjust the pork filling, it needs to be heated to dissolve and then pour it into the meat and stir evenly.
2. I use homemade pickled sauerkraut, the quality is very good. If it is bought sauerkraut, soak it in cold water for 10-20 minutes and then wash it for processing.
3. The dough is fermented as you like, as long as the dough is fermented.
