How to Make Sausage Sauerkraut Buns

Pork and Pickled Cabbage Buns are very delicious simple home-cooked dishes.However, how to make this dish taste good is crucial in terms of the preparation method and steps. Below, Cooking Network editor will tell you about the preparation steps for pork and pickled cabbage buns. To see how delicious and tasty these buns can be.Pork and Pickled Cabbage Buns Ingredients:

Yeast (3-4 grams) Warm water (230ml)Filling: Front leg meat (400 grams) Pickled cabbage (200 grams)(Sufficient amount) Soy sauce Amount of cooking wine Salt

(Sufficient amount) Monosodium glutamate Cornstarch Pork and pickled cabbage buns' preparation steps: Flour Pour into the bowl, add Sugar

2. Dissolve yeast in warm water (about 35°C, not too hot to touch)

1.3. Add the dissolved yeast to the flour, then add the remaining warm water, stir with a chopstick until it forms a dough-like consistency; add water gradually while stirring, reserve 20-30ml of water in case the dough is too thin. 4. Knead into a smooth dough by hand. Dough kneading should achieve three clean states: bowl clean, dough clean, hands clean.Cover with cling film and let it rise in a warm place until it becomes 2.5 times its original size.

5. Use the time for dough fermentation to prepare the filling,

Pork

Wash and mince into meat paste6. Soak pickled cabbage in clean water for half an hour to one hour, or wash it thoroughly if you don't have time.

7. Drain the pickled cabbage after soaking and washing, then squeeze out excess water.8. Chop the pickled cabbage into small pieces. 9. Garlic

Chop the garlic finely; garlic was forgotten to be photographed later.

10. Heat oil in a pan but not much is needed.

11. Fry the garlic until fragrant.

12. Add the pickled cabbage, no need to add any seasoning, stir-fry until dry and then remove from heat to cool down.13. Add the minced meat with chives, ginger, soy sauce, cooking wine, monosodium glutamate, cornstarch, sugar, sesame oil, Black pepper

Salt should be used sparingly as the pickled cabbage already contains salt; stir in one direction to blend well.

14. Add the cooled pickled cabbage and mix thoroughly.

15. Finally, add a large spoon (approximately 25ml)

Peanut oil, then mix well until the filling is ready. 16. When the dough has fully risen, use your index finger to poke it; if it doesn't spring back, it's done fermenting.

17. Take out the dough and knead by hand to release air, then roll into long strips with a rolling pin and cut into evenly sized pieces.

18. Use a rolling pin to flatten each piece of dough into a round shape with thicker center and thinner edges.19. Hold the dough skin in your left hand, place the filling on it, 20. Use your right thumb and index finger to fold the edges (index finger makes folds while the thumb remains stationary and follows the movement of the index finger).

21. Seal the edge tightly, then shape each bun into a round ball.

22. Place the buns in a steamer basket with oil brushed on it; cover and let them rise for 20 minutes.

23. Steam over medium heat, once steam is up, cook for 18-20 minutes, turn off the fire after 5 minutes of simmering before opening the lid.

24. Buns are ready.

25. Finished product images

Seal the edge, then use both palms to round up the dumpling.

Place them in a steamer basket.Steam in a pot. The steaming tray should be coated with oil. Cover and let it proof again for 20 minutes.

Steam over medium heat. Once steam is released, steam for 18-20 minutes. Turn off the heat and let it sit for 5 minutes before lifting the lid.

The dumplings are ready to come out.

Here are the finished products.