Sauerkraut Buns with Corn Meal

Name: Sauerkraut Buns with Corn Meal
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 550g Dough; 300g Sauerkraut mince; 200g Frozen corn dough

by Food·Color

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I didn't catch up with the fried stuffing, so I had to demonstrate the process of leather making and steaming. I didn't particularly want to make cornmeal, but just have white dough and corn dough, and the two kinds of dough will not make too little. So I put them together and made cornmeal buns

Ingredients

Sauerkraut Buns with Corn Meal

1. Dough material: 550 grams of frozen white dough, 200 grams of frozen corn dough Filling: 1 large bowl of sauerkraut meat filling

2. Move the two types of dough from the freezer compartment of the refrigerator to the refrigerator compartment to thaw. Take it out after completely defrosting and softening. Combine the two kinds of dough together and knead it into a uniform dough

3. Divide it into 20 grams each, take one piece, press it into a round piece with a thick middle and thin edges, add the sauerkraut meat filling, and wrap it. This looks pretty good

4. Put it in a steamer and let it stand for 20 minutes. Pot in cold water, steam for 15 minutes after SAIC, turn off the heat, and continue to simmer for about 5 minutes.

Tips:
There is no ready-made frozen dough and noodles to make cornmeal dough. If you don't mind the coarse taste of cornmeal, you can also increase the amount of cornmeal.