Sauerkraut buns

Dissolve the yeast powder in a small bowl of warm water that is not hot, and put a little sugar in the water. After all the yeast powder has dissolved, pour it into the flour and knead the dough. If the water is not enough, add warm water. The dough is left to rise in a warm place.

The meat filling is marinated in advance with half a teaspoon of salt and a tablespoon of soy sauce.

Squeeze out the water from the finely chopped sauerkraut and put it in the meat filling basin

Chop the onion, ginger and coriander finely and put in a spoonful of sweet noodle sauce, a spoonful of bean paste, a small spoonful of MSG, a little pepper to taste, and finally add 30 grams of oil. The sauerkraut needs oil. It doesn’t matter if you add more.

The dough will have doubled in size after it has risen, as long as it does not collapse when pressed with your fingers

After the dough is deflated, cut into pieces. It is best to roll out the bun wrapper to be thick in the middle and thin around the edges.

Put the skin in the middle of your hand, curl your fingers just enough to form a pit, and put the filling in the middle

Pinch up a pleat, rotate the bun with your left hand and pinch it together with your right hand along the naturally formed pleats. Finally, close the mouth and turn it with slight force to form a small nest.

Add water to the steamer and bring to a boil. Arrange the buns into the pot, leaving gaps between the buns. Steam for 15 to 20 minutes, turn off the heat and simmer for 5 minutes before opening the pot. Take it out while it is still hot. Do not wait until it cools down. The buns will stick to each other if they cool down

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