Sauerkraut Bun
by lengnina
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The yeast powder is dissolved in a small bowl of non-hot warm water, and a little sugar in the water. After all the yeast powder has melted, pour it into the flour and knead the noodles. If the water is not enough, add warm water. The dough is fermented in a warm place.
2. The minced meat is marinated in advance with half a teaspoon of salt and a spoon of soy sauce.
3. Chopped finely chopped sauerkraut squeeze out the moisture and place it in the meat pot
4. Chop the green onion, ginger, parsley, and put it in, a spoonful of sweet noodle sauce, a spoonful of bean paste, a spoonful of monosodium glutamate, a little pepper to taste, and finally add 30 grams of oil, pickled cabbage to eat more oil, it doesn't matter.
5. The dough is twice as big as it is fermented, and it’s fine if you press your fingers without collapsing
6. Cut the dough after the dough is exhausted, and the bun skin is best to be rolled into a thick middle and thin surroundings.
7. Put the skin in the middle of your hand, curl your fingers just to form a pit, and put the filling in the middle
8. Pinch a pleat, rotate the bun with your left hand and pinch it together with the right hand along the naturally formed pleats, and finally close the mouth and turn it slightly to form a small nest.
9. Add water to the steamer and bring the steamed buns to a boil, leaving gaps between the buns. Steam for 15 to 20 minutes, turn off the heat and simmer for 5 minutes, then you can start the pot. Take out the pot while it is hot. Don’t wait for it to cool completely.
