Sauerkraut buns

Overview

Steamed buns are usually made the night before and steamed in the morning, or they are made in the morning and steamed in the afternoon

Tags

• staple food
• home cooking
• steamed buns
• chicken essence
• cooking wine
• flour
• green onions
• lard
• meat filling
• sauerkraut
• thirteen incense
• salty salt
• sesame oil

Ingredients

Steps

1. 1 Add sugar and dry yeast to water that is not hot and dissolve it (the water should not be too hot, otherwise the yeast will die). After it is fully dissolved, mix the dough with the yeast water

   

2. 2 It would be nice if it forms a honeycomb shape like this

   

3. 3 Chop the meat into pieces, add chopped sauerkraut, add chopped green onion, salt, soy sauce, thirteen spices, cooking wine, and chicken essence (add according to the amount of stuffing and your own taste)

   

4. 4 Knead the dough into a smooth dough

   

5. 5 Divide into small dumplings, thin them out (the dumplings should be thick in the middle and thin on the sides), add filling, and wrap well

   

6. 6 Put it on the drawer, pour cold water into the pot, and boil it for more than ten minutes