How to make sauerkraut meat buns

I believe that many people like the dish of sauerkraut meat buns in life. The steps in the cooking process seem simple, but every detail should be taken seriously. You can add fresh orange peel, appropriate amount of brown sugar, and ginger. It is also a recipe that can relieve diseases. Friends can try it in the kitchen themselves!

1. Pour the flour into a bowl and add sugar

2. Dissolve the yeast in warm water (about 35℃, not too hot)

3. Add the dissolved yeast to the flour, then add the remaining warm water, and stir with chopsticks until it becomes cotton-like. Add water while stirring, and reserve 20-30ml to prevent the flour from being too thin. If it is not enough, add more.

4. Use your hands to knead the dough into a smooth dough. When kneading the dough, you must make sure it is shiny: the basin, the surface and your hands. Cover with plastic wrap and place in a warm place to let the dough rise until it is 2.5 times larger than the original size.

5. Use the dough fermentation time to make the filling. Wash the pork and chop it into meat paste.

6. Soak the sauerkraut in clean water for half an hour to an hour after purchase. If you don’t have time, wash it several times with clean water.

7. Soak the sauerkraut and wash it, then squeeze out the water

8. Chop the sauerkraut

9. Chop the green onion, ginger and garlic. I cut the garlic later and forgot to take a photo.

10. You don’t need a lot of oil in a hot pan

11. Heat the oil and add garlic to sauté until fragrant

12. Add sauerkraut, without any seasoning, stir-fry until the water is dry and then serve and let cool

13. Add onion, ginger, soy sauce, oyster sauce, chicken essence, cornstarch, sugar, sesame oil, pepper and salt to the meat paste. Use less salt because the sauerkraut already contains salt. Stir with chopsticks in the same direction.

14. Add the cooled sauerkraut and mix well.

15. Finally, add a tablespoon (about 25 ml) of peanut oil and stir well. The filling is ready.

16. The dough is fermented. If the dough does not shrink when you poke it with your index finger, it means it is fermented.

17. Take out the dough and knead it with your hands to deflate the dough, then roll it into long strips and cut it into even-sized dough pieces with a knife.

18. Use a rolling pin to roll the dough into a thick middle and thin edge skin.

19. Hold the dough with your left hand and put the filling on it.

20. Use the thumb and index finger of your right hand to pinch out pleats (use the index finger to pinch the pleats, and keep the thumb still while following the index finger)

21. Close the mouth and round the bun with both hands.

22. Put it in the steamer, brush a layer of oil on the steamer, cover the lid and let it rise for 20 minutes

23. Steam the buns over medium heat for 18-20 minutes after the steam comes out. When the time is up, turn off the heat and steam for 5 minutes before removing the lid.

24. The buns are out of the oven

25. Finished product image

There is nothing wrong with being busy with work, but neglecting diet is not right. The method of making sauerkraut meat buns is simple. As long as you are willing, you can balance work and life.