1, raw materials: 360 grams of flour, 4 grams of yeast, 5 grams of sugar, 190-200 grams of water, a pickled cabbage, 200 grams of panko filling, half a green onion, a little ginger, a large spoon of soy sauce, a small spoon of salt, thirteen spices a small spoon of vegetable oil 2 tablespoons, the right amount of water.

2, ready materials, dough fermentation, onion and ginger chopped.

3, the meat mixture with soy sauce, salt, five-spice powder, 2 spoons of water, clockwise stir.

4, sauerkraut washed and squeezed dry, chopped.

5: Add sauerkraut and chopped green onion and ginger to the meat mixture.

6, add a little water, mix well, in the addition of vegetable oil stirring.

7: Divide the dough into 12 equal parts.

8: Roll out the dough, cover with plastic wrap and let rest for 10 minutes.

9: Take one dough ball and roll it out into a circle with a thinner edge.

10: Cover with filling and shape into a bun.

11, take greaseproof paper or cage cloth on the steamer, put the wrapped buns in place, cover the pot and relax for 20 minutes.

12, cold water and steam over high heat, water boiling steam 15 minutes, smothered for three minutes to open the pot.