Materials:
- Crust:
- Gluten Free Flour: 300g
- Yeast: 3g
- Warm Water: Moderate
- Filling:
- Sauerkraut: Moderate
- Pork Stuffing
- Ginger and garlic: appropriate amount
- Cooking oil: appropriate amount
- Soy sauce: appropriate amount
- Salt: appropriate amount
- White pepper: appropriate amount
Steps:
1. Prepare the dough: Combine the high-gluten flour with the yeast, gradually add the lukewarm water to make a dough, and knead it until it is smooth and elastic. Let the dough rise in a warm place until it doubles in size.
2. Prepare the filling: Chop the sauerkraut and pat the pork filling with the back of a knife until elastic.
3. Stir fry the stuffing: Heat a pan with cooking oil, add ginger and garlic and sauté, then add the pork stuffing and stir fry until browned.
4. Add sauerkraut: Add chopped sauerkraut to the pan and stir-fry well.
5. Season to taste: add appropriate amount of soy sauce, salt and white pepper, adjust according to personal taste. Continue to stir-fry evenly to flavor the filling.
6. Stir-fry until cooked: Stir-fry the stuffing until the sauerkraut becomes soft and cooked and the flavors of the meat and sauerkraut are incorporated.
7. After the crust has fermented, take out the dough, knead until smooth, divide into small doses and roll out into thin crust.
8. Breading: Put the fried sauerkraut filling on the crust and wrap it into the shape of a bun.
9. Steam: Place the wrapped buns in a steamer and steam over high heat for 10-15 minutes until they are cooked through.
10. Steam: Once steamed, turn off the heat and leave it for a little while, then take it out and serve.
The above are the basic steps to make sauerkraut buns, you can also adjust and improve them according to your personal taste and preference by adding other seasonings to increase the taste and layers. Finally, remember to consume the steamed sauerkraut buns in time to keep the texture of the buns and the filling delicious.