Sauerkraut Pork Buns

Overview

The homemade sauerkraut and meat buns are healthy, affordable, delicious, nutritious and in short supply.

Chop pork, sauerkraut, mushrooms, fungus, and ginger, add appropriate amount of water, vegetable oil, salt, chicken essence, oyster sauce, and thirteen spices, mix well and set aside.
Mix flour and yeast powder, slowly pour in warm water, and stir with chopsticks to form a fluffy consistency.
Knead the dough until the surface is smooth.
Cover with a lid or plastic wrap and let rise in a warm place until doubled in size.
Dip your index finger in flour and poke a hole in the middle. If the hole does not collapse or shrink back, or you can see that the inside of the dough has formed a honeycomb shape, it is ready to ferment.
Knead the fermented dough until the surface is smooth and divide it into small portions.
Roll out the small dough into a bun wrapper and fill it with sauerkraut and pork filling.
After wrapping the buns, place them on a steamer covered with a drawer cloth. There should be a gap in the middle, because they will grow bigger during steaming. Let it rise for 20-30 minutes.
Bring the water to a boil over high heat, steam over medium heat for 20 minutes, turn off the heat, and simmer for 5 minutes before uncovering the pot.