How to make sauerkraut pork buns

An unhealthy diet can often be a triggering factor for disease. If we don’t want to have problems with our bodies, we should not eat out casually. It is better to cook by ourselves if possible. The method of making sauerkraut pork buns is relatively simple. Even if you don’t cook much, you can master it through simple learning.

1. Heat oil in a pan, wash the sauerkraut, pour it in and stir-fry. The sauerkraut that has been wrapped in some water will be more fragrant, but it should not be fried too dry (you can add a little sugar, about 1g for seasoning)

2. Chop the pork into small pieces, add a little chopped ginger and green onion, add sauerkraut and mix evenly, add chicken essence and salt (if the sauerkraut is salty enough, don't add salt)

3. Dissolve the yeast powder in warm water, add flour, eggs, salt and knead the dough until it is smooth (not as demanding as bread)

4. Let the dough ferment to twice its original size

5. Take out the dough, knead it into long strips, cover it with plastic wrap, let it rest for 10 minutes (let it stand for 10 minutes), and cut it into small pieces with a knife.

6. Roll the dough into a thick skin in the middle and thin skin on the edges.

7. Add the stuffing

8. Use your left thumb to gently press the filling, and use your right hand to rotate the skin and pinch it together.

9. Pinch and seal

10. Put the wrapped buns into a steamer filled with warm water, let them rise for about 15 minutes, then cover the pot and steam for 15 minutes. After turning off the heat, simmer for 2 minutes before opening the lid, so that the buns will not shrink easily.

11. Place the remaining buns on a thin layer of flour on the chopping board. The second pot of water has been boiled. You only need to steam them for 10 minutes and simmer them for two minutes.

12. Finished product

Although cooking at home takes a little time, it is healthier and worth it. Sauerkraut pork buns are easy to make and don’t take much time.