Pork buns with pickled cabbage
By SamSanford
I liked to eat steamed buns when I was a child, but when I came to Guangdong, I hated steamed buns because the Cantonese steamed buns were all sweet, but the fillings were sweet and salty. I was really not used to it. Now I can use the bread machine quite easily, so I can make my own steamed buns and eat them.
Recipe Recommendations
- flour 250g
- sugar 20g
- yeast 3g
- sauerkraut 150g
- pork belly 250g
- eggs one
- salt appropriate amount
- sour and salty
- steamed
- several hours
- ordinary
Steps for Pork buns with pickled cabbage
1
A small amount of sugar is also added to the dough made in the bread machine, but it is for better fermentation, so it cannot be tasted sweet.
2
Chop the meat of equal fat and lean size, add salt and eggs, and stir well.
3
Wash the pickled cabbage brought from your hometown and wrangle the water.
4
Chop pickled cabbage.
5
Stir the meat filling evenly.
6
Stir meat filling and pickled cabbage evenly.
7
Rolled steamed bun skin.
8
Add the pickled cabbage filling.
9
Close slowly.
10
Wrap steamed buns.
11
Put cage cloth on the steamer, store the steamed buns, and ferment again. After boiling the water, put it in a steamer and steam for 20 minutes.Pork buns with pickled cabbage Make Tips
Sauerkraut itself is sour and salty, so pay attention to it when mixing the filling.