Dough: 360g of medium flour, yeast 1 teaspoon, sugar 1 teaspoon, water180-200g. Stuffing: 300g of sauerkraut, 200g of meat stuffing, soy sauce 1 tablespoon, salt 1 teaspoon, 50-60g of onion, 4 teaspoons of ginger powder 1, spiced powder1teaspoon, proper amount of water and 2 teaspoons of vegetable oil.

Exercise:

1. Knead the dough materials into smooth dough and ferment in a warm place for 60 minutes.

2. Wash sauerkraut, squeeze out excess water and chop it; Cut onions.

3. Add soy sauce, salt, ginger powder, allspice powder and 1 tbsp water to the meat stuffing, stir until gelatinized, add sauerkraut and onion, and mix well. If the filling is dry, add appropriate amount of water and finally add vegetable oil and mix well. I don't want the filling to be too heavy. I used soy sauce.

4. Divide the dough into 12 portions, take a small piece of dough, roll it into a thin dough, wrap it with a proper amount of stuffing, and knead it tightly.

5. Coat the steam curtain with oil to prevent adhesion, put the steamed bread on the steam curtain, cover the lid and relax for about 20 minutes, steam it with cold water and strong fire, steam it for 15 minutes after boiling, and take out the steamed bread after 3 minutes.