Sauerkraut Pork Buns
Overview
The continuous high temperatures these two days have been unbearable. I heard that the temperature will drop a little on Wednesday, down to 38 degrees. Oh my god, this is the first time I feel that 28 degrees is so cool. I was originally going to play with my little nephew, but the weather is scary, so I might as well stay at home. I was bored at home and made pickled meat buns. My brother-in-law liked it. He said it was better than the ones sold at breakfast spots outside.
Tags
Ingredients
Steps
-
Let the dough rise first. Be sure to cover it with a wet towel when rising, otherwise the surface of the dough will be dry and cracked.
-
Get the ingredients ready.
-
First fry the sauerkraut in a pan with oil. The sauerkraut eats oil, so the oil should not be too little and add less salt, because the sauerkraut is inherently very salty.
-
Stir the pork into minced meat, stir in salt, light soy sauce, chicken essence, cooking wine, oil, green onion and ginger, and mix evenly in a clockwise direction.
-
Stir the minced meat and sauerkraut evenly. The fillings for the vegetable buns are ready.
-
Cut the risen dough into small pieces and knead into balls.
-
Cover the dough with a towel and continue to rise for 10 minutes.
-
Next, use a rolling pin to roll it into a round cake, remembering that it is thick in the middle and thin around the edges.
-
Finally, wrap it into the shape you like, put it in a well-oiled steamer, let it continue to rise for 15 minutes, finally steam over high heat for 15 minutes, then turn off the heat and simmer for 3 minutes.
