How to make thin-skinned pork buns with pickled cabbage filling

Only by eating healthily can we truly have a healthy body and not always be sick, especially the gastrointestinal health can be effectively guaranteed. The method of making thin-skinned sauerkraut and meat buns with large fillings is relatively simple. Eating them regularly can effectively promote health. It is a very good healthy dish.

1. Add yeast to flour and water to make dough, knead it into a smooth dough and ferment it

2. The fermentation is like this, as shown in the picture

3. When fermenting, you can add stuffing. Pork, preferably lean or fat. Sauerkraut eats oil, and fatter ones are more fragrant. Add salt, soy sauce, cooking wine, thirteen spices, sugar, and oil, and stir in clockwise circles. I don’t like to add water, so that the flavor can penetrate and the stuffing will taste just right. Then add sauerkraut and oil, and stir evenly!

4. Knead the dough into long strips like this using traditional methods, then pinch out appropriate small pieces, round and flatten them, roll them thinly, and make dumplings. I don't know how to make them look good, so there are no photos, haha

5. The buns do not need to be proofed. Just steam them in cold water for about 20 minutes and open the lid directly. This way, the buns will have a thin skin, large fillings, and be chewy and soft. In fact, it doesn’t expand as big as buns. It’s like steamed dumplings, but soft.

6. The buns no longer need to be dipped in sauce

In order to make the taste better, restaurants usually add a lot of seasonings, which can easily affect health. The method of making thin-skinned and large sauerkraut and meat buns with less seasonings is good for health.