Sauerkraut and beef buns

Overview

I remember once eating steamed buns stuffed with pork and sauerkraut at a friend's house in Northeast China, and I could never forget the taste. The stuffing is not particularly sour, but has a slightly sour taste and the chewy taste of sauerkraut. I can't stop eating it. It feels like it's not greasy even with fattened meat. Today I tried to use beef with sauerkraut and add an appropriate amount of fungus and vermicelli to make the filling. It tastes better and is more nutritious.

Tags

• staple food
• pasta
• home cooking
• old man
• steamed buns
• autumn recipes
• lunch
• dinner
• students
• beef mince
• clear water
• fried peppercorns
• fungus
• huadiao wine
• jiang rong
• light soy sauce
• msg
• ordinary powder
• oyster sauce
• sauerkraut
• thirteen incense
• vermicelli
• yeast
• chopped green onion
• fine sugar
• pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Pour ordinary flour, yeast and fine sugar into a basin, add 260 grams of water and knead into a dough (I use a chef's machine to knead the dough for 8 minutes);

   

2. 2 After the dough is kneaded, cover it with plastic wrap and ferment in a warm place until doubled in size;

   

3. 3 During the fermentation period, put the beef filling into a basin, pour in a little light soy sauce, oyster sauce, Huadiao wine and a small spoonful of salt, mix well and marinate for a while;

   

4. 4 Pinch off the water from the sauerkraut with your hands and pour it into a blender to smash;

   

5. 5 Chop appropriate amounts of onions, ginger, and vermicelli and set aside;

   

6. 6 Pour an appropriate amount of vegetable oil into a small milk pot, add peppercorns, fry until brown, take them out and put them on a chopping board to dry;

   

7. 7 Grill the beef stuffing to one side and add the ginger paste, and pour the hot peppercorn oil on top of the ginger paste;

   

8. 8 Immediately use a spatula to turn the beef filling over the ginger paste and simmer for a while;

   

9. 9 Crush the peppercorns with a rolling pin and then chop them with a knife;

   

10. 10 Pour the beef filling into the bucket of the chef's machine, add the crushed Sichuan peppercorns, add the thirteen spices, start the chef's program and mix well. Dissolve the MSG in an appropriate amount of water, pour it into the bucket and mix evenly;

    

11. 11 Add the chopped onion and ginger and stir evenly;

    

12. 12 Add the chopped pickled cabbage and vermicelli and stir evenly;

    

13. 13 Finally, add pepper and sesame oil, mix well, and the filling is ready;

    

14. 14 Take out the fermented dough and knead it with your hands for a few minutes, then roll it into long strips and pull it into small pieces;

    

15. 15 Round each one separately;

    

16. 16 Roll everything into a round dough;

    

17. 17 Wrap in the prepared sauerkraut and beef filling;

    

18. 18 Wrap into buns;

    

19. 19 Complete each one in turn;

    

20. 20 Add an appropriate amount of cold water to the steamer, place the steamer on the basket, lay out the greased paper and arrange the shaped buns, cover the pot and ferment again until fluffy;

    

21. 21 After the secondary fermentation is completed, steam over medium heat for 20 minutes, then steam for another three minutes;

    

22. 22 Finished product pictures

    

23. 23 Finished product pictures

    

24. 24 Finished product pictures