Sauerkraut and pork buns

Overview

How to cook Sauerkraut and pork buns at home

Chop the pork, add all the seasonings, and stir evenly.
Wash the sauerkraut, chop it into pieces, and fry in water.
After the pork has been refrigerated for an hour or more, mix the sauerkraut and minced pork together.
The meat filling is completed.
The dough is ready.
Knead into strips.
Cut into pieces.
Wrap in meat filling.
Place in a steamer for secondary fermentation for thirty minutes.
Bring to a boil over high heat, change to medium heat and steam for fifteen minutes, then simmer for five minutes.
It's more delicious when eaten hot.