Miscellaneous Sauerkraut Buns

Name: Miscellaneous Sauerkraut Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: About 100g Fine cornmeal; About 300g Flour; 3g yeast; Some Shimizu; About 400g pork; 1 Sauerkraut; 1 tablespoon Oyster sauce; 2 tablespoons Soy sauce; Some Chopped green onions; Some Ginger powder; a little Thirteen incense; Some salt; Some Cooked oil

by Misty soul

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

In the northeast of our country, many snack bars sell this kind of sauerkraut buns for breakfast. They are very popular because of their thin fillings, sour and crispy taste, and affordable prices.
During the Spring Festival, people gather more meals and exercise less. Many people will suffer from indigestion and poor appetite. It is recommended to eat sauerkraut buns. You are sure to eat more than one bun. "

Miscellaneous Sauerkraut Buns

1. The fine cornmeal is blanched with boiling water to form gnocchi.

2. After cooling, add flour and yeast.

3. Add water to knead into a smooth and soft dough, leave it in a warm place to ferment.

4. When the dough is made, prepare the filling and mince the pork.

5. Add light soy sauce, oyster sauce, ginger powder, chopped green onion, thirteen spices, and cooked oil.

6. Mix well.

7. One Northeast pickled cabbage.

8. Chopped.

9. Squeeze the sauerkraut filling into the meat filling.

10. Just mix well.

11. Made corn dough.

12. Divide into small doses after exhaust.

13. Roll into bun skins.

14. Pack the fillings and put as much as possible.

15. The palm of the hand drags the dough sheet upwards.

16. Pinch tightly at the closing.

17. Close your mouth down and tidy it up.

18. Pour into the steamer, and make a second hair for ten minutes.

19. Turn on high heat and steam, and then steam for 15 minutes.

20. The biggest feature of sauerkraut stuffed vegetable buns is that they are sour and crispy and appetizing. Even if you add more meat, they are not greasy at all. It is especially suitable for eating too much fish and meat during the Spring Festival to relieve the greasy appetizer and help digestion.