Sauerkraut Pork Bun

Name: Sauerkraut Pork Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Plain flour; 9g yeast; 500g (increase or decrease according to the water absorption of flour) Shimizu; 500g pork; 400g Sauerkraut; 6s Shiitake Mushrooms; 10 cloves Fungus; 50g Vegetable oil; 1 tsp salt; 3 tsp Oyster sauce; 2 tsp Soy sauce; 1 tsp Fermented bean curd juice; 1 tsp Thirteen incense; 1 small piece ginger

by Gourmet Cat 56

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The sauerkraut pork bun is delicious, sour and appetizing, and rich in nutrition. It is very suitable for summer when you have no appetite. For many years, electric steamers have been used to steam all kinds of noodles. Yesterday the electric steamer was broken. Today, I had to use the ordinary steamer I bought a year ago. This is the first time I steamed buns with gas. I opened the lid in a nervous mood, and the finished product was good, basically achieving the desired effect.

Sauerkraut Pork Bun

1. Yeast is dissolved in warm water, mixed with flour and water, kneaded into a smooth dough, covered with a lid or fermented to double its size

2. Soak the mushrooms and fungus in advance, chop the washed pork, sauerkraut, mushrooms, fungus, and ginger, add vegetable oil, salt, oyster sauce, soybean paste, fermented bean curd juice, soy sauce, thirteen incense, stir in one direction, and set aside

3. Exhaust the fermented dough, divide it into equal dough, and round it

4. Roll the dough into a bun wrapper and wrap it in the filling

5. Put it in a steamer with a damp cloth, with a space in between, because it will become bigger when steaming. Second proofing to 1.5 times the size

6. Bring water to a boil on high fire, steam on medium heat for 25 minutes and turn off the heat (the specific time depends on the size of the bun), simmer for 3-5 minutes, then remove the lid

7. The fluffy, soft, sour and delicious buns are out of the pot

Tips:
After the steamed buns are steamed, simmer for 3-5 minutes before removing the lid. When opening the lid, be careful not to drip water from the lid on the noodles.