Sauerkraut Vermicelli and Pork Buns

Name: Sauerkraut Vermicelli and Pork Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 100g Dried vermicelli; 100g Sauerkraut; 200g pork; Some sesame oil; Some salt; A Green onions; 10g Soy sauce; 5g ginger

by Tianshan Cocoa

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Pickled cabbage vermicelli and pork buns, this is what my mother loves to make. At the end of autumn, my mother would buy a lot of fresh Chinese cabbage and pickle a big jar. In winter, we will make all kinds of delicious sauerkraut, stir-fried sauerkraut with minced meat, boiled fish with sauerkraut, dumplings with sauerkraut and so on. My mother makes full use of the practice of sauerkraut. This pork bun with sauerkraut and vermicelli is my mother's favorite steamed bun in winter, because there are few fresh vegetables and expensive in winter, as long as the meat bun is made, my mother's first choice is this kind of bun. Mom makes this kind of buns, she loves to use pork belly, sauerkraut likes lard, and pork belly is very fat. The buns made are white and fat and appetizing. If you take a bite, the flavor of sauerkraut and meat will immediately overflow and you will eat it in your mouth. The sauerkraut is appetizing, the pork belly is not fishy and not greasy, and the vermicelli is slippery. It is really delicious.

Steamed buns are rich in copper. Copper is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs. Steamed buns are rich in copper. Copper is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs.

Ingredients

500g Flour
100g Dried Vermicelli
100g Sauerkraut
200g Pork
Some Sesame Oil
Some Salt
A Green Onions
10g Soy Sauce
5g Ginger

Sauerkraut Vermicelli and Pork Buns

1. Ingredients: pickled cabbage pork belly noodles flour, salt, soy sauce, chicken essence, pepper powder, pepper powder, ginger, spring onion, yeast, baking powder, sesame oil Method: add a little baking powder to the flour and mix evenly

Sauerkraut Vermicelli and Pork Buns recipe

2. Melt the yeast with warm water, mix the dough with yeast water to form a smooth dough, cover it with a lid and wait for it to ferment

3. Rinse the sauerkraut with cold water, squeeze out the water, and chop

4. Wash green onion and ginger, mince

5. Soak the vermicelli in warm water, rinse and cut into small pieces

6. Chop the pork belly into mashed meat, add some soy sauce while chopping it, and chop into smooth mashed meat

7. Put the pork belly with sauerkraut, green onion and ginger together in a pot, add sesame oil, soy sauce, pepper powder, pepper powder, chicken essence and salt

8. Stir it together and let it taste for a while

9. Make the dough into 3 times the size of the dough, and make the dough into 3 times the size of the dough

10. Make the dough into 3 times the size of the dough

11. Add sauerkraut filling

12. Knead into a bun, the more folds the better, stick some flour on the bottom of the bun, put it aside, cover with a towel, and let it stand for a while

13. Boil the water in the steamer, put the steamed buns in, steam for more than 20 minutes on high heat, turn off the fire for about 3 minutes, take out the steamed buns and eat

Tips:
Use pork belly to wrap sauerkraut buns, because sauerkraut likes oil, so the buns are delicious and baking powder. The buns are soft and delicious. When steaming, put some vinegar in the steamer to prevent the buns from being steamed.