Pork Sauerkraut Bun

Name: Pork Sauerkraut Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 1000g Sauerkraut; 500g Pork filling; 550g water; 5g yeast; 1 Green onions; 20g ginger; 2s parsley; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1ml Five spice powder; 3g salt; 10ml Fresh Chicken Sauce

by He Xiaohe

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Sauerkraut is a dish unique to the Northeast, which is made by pickling Chinese cabbage. Pickled sauerkraut is off-white in color, sour but not bad, and contains a lot of nutrients such as organic acids and dietary fiber. Sauerkraut is especially delicious whether it is fried or stewed. It is even more delicious when it is made into steamed buns. A bite of the juice is so fresh that it is not greasy to eat.
I remember the first time I ate sauerkraut stuffed buns. A colleague and sister from my hometown in the Northeast gave it to me. She grew up in the Northeast. Although she settled here, she still retains the tradition of accumulating sauerkraut every year. Every year, she buys hundreds of catties of Chinese cabbage to make sauerkraut. There will be sauerkraut in winter and spring, and I will follow her every year to eat a lot of food.
Now that the logistics are developed, sauerkraut is easily available in supermarkets. This big bun stuffed with sauerkraut has learned how to make it for the family, and it is a delicacy that must not be missed in winter. Fermented pasta is easier to digest and more suitable for the elderly and children.
Use the Midea steamer to steam the buns, two large plates at a time, you can eat them for a week, enjoyable! This steamer has been used for a while, I like it more and more, and I highly recommend it.

Pork Sauerkraut Bun

1. To start the noodles, mix the dough ingredients together, knead it into a dough, and leave it in a warm and moist place to ferment until a large number of holes appear inside.

2. The stuffing of buns.

3. When the dough rises, prepare the stuffing for the buns. First cut the green onion and ginger into the minced pieces, mix with the pork puree, and then add all the seasonings such as oyster sauce, dark soy sauce, five-spice powder, salt and fresh chicken juice, and mix well.

4. Rinse the sauerkraut with clean water, then dry the water, cut into the mince, add it to the meat filling, and put the coriander in it. Sauerkraut is a kind of pickled vegetables, there will be some nitrite residue, so it must be washed and soaked.

5. Finally, mix well, and the sauerkraut bun filling is ready, especially delicious bun filling.

6. Sprinkle some dry powder on the chopping board, knead the fermented noodles for a while to make the dough fine and smooth, and the surface of the bun will be smoother.

7. The kneaded dough is rolled into long strips and cut into evenly-sized noodles. The size is adjusted according to the size of the buns you want to make. Mine is relatively mini, slightly larger than dumplings.

8. Flatten the noodles, and then roll them into a noodle with a slightly thin edge and a thick middle. Don't roll the bun skin too thin. If it is too thin, it will reveal the stuffing and it will not look too good.

9. Put the stuffed buns in the skin, squeeze them in a circle, and wrap them into buns. I can't pinch buns myself, so I can make buns with more practice. There is no shortcut.

10. Put all the finished buns in the baking tray of the steaming oven with a gap in the middle, and let them rest for about 20 minutes. I put it in a steamer to ferment, and I use a Midea steamer. The fermentation is full of fine steam, which is great.

11. The Midea steamer chooses the fresh and tender steaming mode. After 20 minutes of steaming, the steamed buns will be cooked. The steamed buns I made are not big. If the steamed buns are big, steam them for a while as appropriate.

Tips:
1. Clean the sauerkraut to make fillings, the sourness is just right.
2. For pork, choose the front leg part, with a little bit of fat, so pickled cabbage is greasy, even if you don't like fat, you can accept it.