Pan-fried pickled pork buns

Overview

Pan-fried sauerkraut and pork buns, this is a copycat of the shop downstairs that sells sauerkraut buns, but they don’t put pork belly, which is a bit cheap, but they only sell it for 50 cents each. The one I made is at least 1.50 yuan, but my son’s father said there was too little filling. The sauerkraut used is seasoned sauerkraut specially made for sauerkraut fish, which is available in grocery stores.

Tags

• staple food
• pasta
• home cooking
• children
• old man
• dinner with friends
• steamed buns
• dinner
• chicken powder
• high powder
• oil
• olive oil
• skinless pork belly
• spicy pickled cabbage
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put the ingredients upside down in the bread machine

   

2. 2 Mix into smooth dough

   

3. 3 Fermented to 2.5 times larger

   

4. 4 Start the bread machine to release the gas from the dough and let it sit for 30 minutes

   

5. 5 Take out the dough and make it into a ball

   

6. 6 Divide into 4 equal parts

   

7. 7 The sauerkraut filling is made by frying the ingredients while making the dough and setting them aside

   

8. 8 Take a piece of dough and roll it into a round piece

   

9. 9 Put an appropriate amount of pickled cabbage and meat filling

   

10. 10 Wrap the fillings

    

11. 11 With the seam facing down, flatten the bun slightly and let it rest for 10 minutes

    

12. 12 Heat the pan, add a little oil, and put the bun base in the pan

    

13. 13 Apply some oil on the buns

    

14. 14 Add a little water

    

15. 15 Cover and fry over low heat

    

16. 16 Fry the sauerkraut and pork buns until golden brown on both sides