pickled cabbage meat buns

How to Make Savory Pork and Sauerkraut Buns

Savory pork and sauerkraut buns, a beloved comfort food, combine tender meat with tangy fermented cabbage. Here’s a simple guide to crafting these delicious treats.

Ingredients: For the dough, you’ll need 300g flour, 3g yeast, 150ml warm water, 10g sugar, and a pinch of salt. For the filling, mix 200g ground pork, 150g drained sauerkraut (chopped), 1 minced garlic clove, 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of pepper.

Steps:

1. Make the dough: Dissolve yeast and sugar in warm water, let it sit for 5 minutes until foamy. Mix with flour and salt, knead into a smooth dough. Cover and let it rise in a warm place for 1 hour until doubled.

2. Prepare the filling: Sauté garlic until fragrant, add ground pork and cook until browned. Mix in sauerkraut, soy sauce, sesame oil, and pepper. Cool completely.

3. Assemble: Punch down the dough, divide into small balls. Roll each into a round wrapper, spoon filling in the center, pinch edges to seal.

4. Steam: Place buns on parchment-lined steamer trays. Let them rest for 15 minutes, then steam over medium heat for 15-20 minutes.

Serve hot for a delightful blend of savory and tangy flavors! Enjoy these homemade buns as a hearty breakfast or snack.