Sauerkraut vermicelli buns

Add 6 grams of baking powder, 2 grams of baking powder and 1 spoon of sugar to 600 grams of flour, stir and knead with 300 grams of warm water to form a dough for fermentation.

Wash and chop the kimchi, wring out the water and set aside.

Chop the pork into minced meat, with more fat, because the mushrooms and vermicelli will absorb oil. Soak the vermicelli and cut into small pieces for later use.

Soak the mushrooms and chop into small pieces. Cut the green onions into small pieces and set aside.

Add oil to the pot, add the pork and stir-fry until the oil is released.

After the fat meat is oily, add an appropriate amount of sugar, salt, cooking wine, light soy sauce, and dark soy sauce and stir-fry until fragrant, then add diced mushrooms and stir-fry evenly

Add kimchi and stir-fry evenly.

Add the vermicelli and stir-fry evenly.

Finally, add the chopped green onions and stir-fry evenly.

After the dough has risen, take it out and knead it to deflate the dough.

Divide the kneaded dough into portions

Then use a rolling pin to roll the dough into a thick middle with thin edges.

Take a piece of dough and add appropriate amount of filling.

Wrap it into the shape of a bun, or you can wrap it into any shape you like.

Bun shaping

Brush a layer of oil on the steamer, then place the wrapped buns, leaving some space in the middle of each bun. After placing, cover and let the dough ferment for fifteen minutes before steaming.

Steam for fifteen minutes, then turn off the heat and simmer for five minutes, then remove the lid and remove from the pot

If you like spicy food, you can add some chili sauce when frying the fillings. It is a hot and sour vermicelli bun. The kids at home eat it so I don’t add it. You can dip it in Laoganma and it will still be sour and spicy for appetizers.

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