Sauerkraut and pork buns
Overview
I have always wanted to eat sauerkraut buns. I thought they would not work well when I made them for the first time, but I didn’t expect them to be so delicious and fragrant. I was so full of them!
Tags
Ingredients
Steps
-
Add enough Angelica to the flour and mix it into a dough, cover it and wait for the dough to rise. For those who are making it for the first time, you can mix the Angel with water and then knead the noodles.
-
When the noodles are about to rise, add an appropriate amount of chicken essence, pepper powder, five-spice powder, cooking oil, light soy sauce, and dark soy sauce to the pork stuffing and stir clockwise to stir vigorously. Then pour some pickled cabbage juice to make it more pickled and more delicious.
-
Wash the sauerkraut twice with water, squeeze out the water and chop into small pieces.
-
Put the chopped sauerkraut next to the meat filling and set aside. Wait until the noodles are really ready before stirring them together.
-
The facial hair is ready when it is almost twice its original size.
-
After the dough is ready, mix the meat filling and sauerkraut.
-
Divide the dough into small dough balls.
-
Roll out the small dough into dough
-
Put appropriate amount of filling on the dough.
-
Wrap the buns. Even if you don’t know how to wrap it, you can wrap it into other shapes!
-
Put the buns into the steamer and wait for fifteen minutes until the steamer is done.
