Sauerkraut buns

Overview

How to cook Sauerkraut buns at home

Add yeast to the flour and add warm water.
Add yeast to the flour and add warm water.
Knead into a smooth dough. Put it into a basin and wrap it in plastic wrap.
Wake up for an hour until the dough has doubled in size.
Knead the dough evenly and roll it into a long strip.
Cut into evenly sized pieces and flatten one portion.
Roll it out into a dough that is thin on all sides and thick in the middle.
Add 7 spoons of lard, one spoon of soy sauce, half a spoon of salt and half a spoon of chicken essence into the sauerkraut filling.
Stir evenly.
Put appropriate amount of filling into the dough.
Fold the dough into small folds in one direction, and finally close it.
Put water in the pot, put it on the drawer, and bring the water to a boil.
After the water boils, add the buns.
Cover the pot.
Steam for 15 minutes.