1. Put the flour in. Knead the yeast with a little salt to make it smooth and ferment.
2. After the fermented noodles, knead it into small doses and roll them into chunks of dough.
3. Sauerkraut mince prepared in advance
4. Wrapped into a bun shape
5. Wrap in turn for secondary fermentation
6. Put the fermented buns in a steamer and steam for 15 minutes to get out of the pot.
7. Steamed buns.
