Sauerkraut Beef Bun

Sauerkraut Beef Bun

by Chick_hebycE

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

I remember one time I went to a friend's house in the Northeast to eat pork and sauerkraut stuffed buns, and then I couldn't forget the taste. The filling is not particularly sour, it is the kind of slightly sour taste and the chewy taste of sauerkraut. I can’t stop eating it. I don’t feel greasy to eat with fatter meat. Today, I tried to use beef with sauerkraut and add some fungus and vermicelli. It is made into fillings for better taste and richer nutrition. "

Ingredients

Sauerkraut Beef Bun

1. Pour ordinary flour, yeast and fine sugar into a basin, add 260 grams of water to knead the dough (I use a chef's machine to knead the dough for 8 minutes);

Sauerkraut Beef Bun recipe

2. After kneading the dough, cover it with plastic wrap and ferment in a warm place to double its size;

Sauerkraut Beef Bun recipe

3. While the fermentation is in progress, put the beef filling in a basin, pour a little light soy sauce, oyster sauce, Huadiao wine and a teaspoon of salt, mix well and marinate for a while;

Sauerkraut Beef Bun recipe

4. Knead the sauerkraut by hand to remove the water, pour it into a blender and break;

Sauerkraut Beef Bun recipe

5. Finely chop green onions, chop ginger, and chop vermicelli for later use;

Sauerkraut Beef Bun recipe

6. Pick up the small milk pot and pour in the right amount of vegetable oil, add the peppercorns and fry the yellow, remove it and put it on the cutting board to dry;

Sauerkraut Beef Bun recipe

7. Grill the beef filling to one side and add the ginger paste, and pour the hot pepper oil on the ginger paste;

Sauerkraut Beef Bun recipe

8. Immediately use a spatula to turn the beef filling over the ginger paste and simmer for a while;

Sauerkraut Beef Bun recipe

9. The peppercorns are crushed with a rolling pin and then chopped with a knife;

Sauerkraut Beef Bun recipe

10. Pour the beef filling into the bucket of the chef's machine, add the crushed pepper, add the thirteen incense to start the program of the chef's machine and stir evenly. The monosodium glutamate is dissolved in an appropriate amount of clean water, and then poured into the machine's bucket and stirred evenly;

Sauerkraut Beef Bun recipe

11. Add chopped green onion and ginger and stir evenly;

Sauerkraut Beef Bun recipe

12. Add chopped sauerkraut and chopped vermicelli and stir evenly;

Sauerkraut Beef Bun recipe

13. Finally, add pepper and sesame oil and mix well, and the filling is ready;

Sauerkraut Beef Bun recipe

14. Take out the fermented dough and knead it by hand for a few minutes, knead it into long strips, and pull it into small pieces;

Sauerkraut Beef Bun recipe

15. Round each one separately;

Sauerkraut Beef Bun recipe

16. Roll all into round dough;

Sauerkraut Beef Bun recipe

17. Wrap the sauerkraut and beef filling;

Sauerkraut Beef Bun recipe

18. Make a bun

Sauerkraut Beef Bun recipe

19. Complete each one in turn;

Sauerkraut Beef Bun recipe

20. Add appropriate amount of cold water to the steamer, put on a bamboo basket, lined with greased paper and put on the shaped buns, cover the pot and ferment again until fluffy;

Sauerkraut Beef Bun recipe

21. After the second fermentation is over, steam on medium heat for 20 minutes, then steam for another three minutes;

Sauerkraut Beef Bun recipe

22. Finished picture

Sauerkraut Beef Bun recipe

23. Finished picture

Sauerkraut Beef Bun recipe

24. Finished picture

Sauerkraut Beef Bun recipe

Tips:

For sauerkraut, I pickled the big cabbage that I bought in the supermarket. When making the stuffing, we must drain the water to avoid the thinning of the stuffing.

Comments

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