Sauerkraut And Mushroom Steamed Buns (酸菜蘑菇包子)

Sauerkraut And Mushroom Steamed Buns (酸菜蘑菇包子)





  • 150 ml warm water
  • 1 tbsp sugar
  • 1 tsp instant yeast
  • 1 tsp vegetable oil
  • 300g all purpose flour


  • Soy sauce
  • Black pepper powder
  • Fresh Mushroom
  • Dry mushroom
  • Sauerkraut, measure after squeezing out the liquid




Making dough

  • Mix water, sugar, yeast and oil in a mixing bowl, add flour in and stir until well combined.
  • Cover the bowl with a damp tea towel and leave to rise in a warm place until doubled in size.
  • Knead the dough until it goes back to its original size.

Make the filling

  • Fry cabbage and mushroom
  • Add in sauerkraut and mix well.
  • Add soy sauce and black pepper

Assembling the buns

  • After the dough is done proofing, remove it from the bowl to a working surface, knead several times to deflate it.
  • Divide the dough into equal portions, and then form each portion into balls by tucking the edge to the center, and place the seam side down.
  • Cover with a greased plastic wrap and rest for 10 minutes.
  • Roll the dough into a disk that's thinner at the edge and thicker in the middle. Place a scoop of filling in the middle and wrap it into buns.
  • Steam it. That is it . 

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