Steamed buns stuffed with pickled cabbage

Steamed buns stuffed with pickled cabbage

Overview

Home-made sauerkraut and big buns steamed with sauerkraut and pork are fluffy, soft and delicious. After mincing the sauerkraut, add water and taste it. Add water according to the acidity of the sauerkraut. If it is too sour, soak it twice more and squeeze it dry. If it is not too sour, just add water once. Don't soak it for a long time, it will become tasteless.

Tags

Ingredients

Steps

  1. Add minced ginger, refined salt, first-grade fresh soy sauce, thirteen spices, and oyster sauce to the meat filling. Prepare half a small bowl of water and add it to the meat filling in batches. Stir in one direction while adding until the meat filling is thick. Add sesame oil and cooking oil and stir evenly to lock in the water. The mixed meat filling will be moist and elastic.

    Steamed buns stuffed with pickled cabbage step 1

  2. Chop the sauerkraut.

    Steamed buns stuffed with pickled cabbage step 2

  3. Pour in cold water and squeeze dry.

    Steamed buns stuffed with pickled cabbage step 3

  4. Add to the meat filling and stir evenly.

    Steamed buns stuffed with pickled cabbage step 4

  5. Add five grams of yeast and four grams of white sugar to the flour, add warm water in batches and stir to form a dough. Knead it into a dough. After waking up for a while, the dough will be smoother.

    Steamed buns stuffed with pickled cabbage step 5

  6. Cover with plastic wrap and place in a warm place to rise.

    Steamed buns stuffed with pickled cabbage step 6

  7. Let rise until doubled in size.

    Steamed buns stuffed with pickled cabbage step 7

  8. Rub the air gently.

    Steamed buns stuffed with pickled cabbage step 8

  9. Add even dough and roll into a round dough.

    Steamed buns stuffed with pickled cabbage step 9

  10. Pack the fillings.

    Steamed buns stuffed with pickled cabbage step 10

  11. Wrap into buns.

    Steamed buns stuffed with pickled cabbage step 11

  12. Place it in an oiled drawer and start to proof for the second time, about 20 minutes. Watch the buns get bigger and touch them lightly with your hands. Steam them in a pot with cold water. Steam them for fifteen minutes, simmer for three minutes and then remove them from the pot.

    Steamed buns stuffed with pickled cabbage step 12

  13. It’s out of the pot.

    Steamed buns stuffed with pickled cabbage step 13

  14. Fluffy and soft, the filling is fat and fragrant, and has a unique flavor.

    Steamed buns stuffed with pickled cabbage step 14