Northeastern-style pork and sauerkraut buns

Method

1. 01

   Step 1

   Add sugar and yeast to flour and mix well. Then pour in warm water and stir with chopsticks until it resembles cotton wool. Knead it into a smooth dough, cover with plastic wrap and let it ferment in a warm place.

   

2. 02

   Step 2

   Mince the pork and put it in a container, then add chopped green onions and ginger.

   

3. 03

   Step 3

   Then add light soy sauce, cooking wine, oyster sauce, salt, chicken bouillon, and cooking oil, and stir the minced meat in one clockwise direction with chopsticks until it becomes firm.

   

4. 04

   Step 4

   Wash the pickled cabbage with clean water, squeeze out the water, then chop it and add it to the minced meat. Mix well and the filling is ready.

   

5. 05

   Step 5

   Once the dough has doubled in size, poke the center of the dough with your finger dipped in dry flour. If the dough doesn't spring back when you pull your finger out, it's basically ready.

   

6. 06

   Step 6

   Take out the dough, knead it to remove air, roll it into a long strip, and cut it into even dough pieces, which should be larger than dumpling pieces.

   

7. 07

   Step 7

   Flatten the dough ball with the heel of your palm, then roll it out with a rolling pin into a pancake that is slightly thicker in the middle and thinner at the edges.

   

8. 08

   Step 8

   Hold the dough in your left hand and place an appropriate amount of filling in the center.

   

9. 09

   Step 9

   Then, use your right thumb and forefinger to pinch and create pleats from one side.

   

10. 10

    Step 10

    Once the opening is pinched tightly, the bun is ready. You can also wrap the buns according to your own habits and techniques.

    

11. 11

    Step 11

    Wrap all the buns according to the above steps, place them in the steamer, cover the steamer, and let them rise a second time.

    

12. 12

    Step 12

    Once the bun dough has increased in size significantly, steam it over high heat 20 minutes with cold water, then turn off the heat and let it sit for another two or three minutes. The plump, white pork and sauerkraut buns are ready!