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Salty meat and sauerkraut stuffed buns

     

Buns are best served fresh, so we need to eat them fast :) This will not be a problem at all :)

Cook

No. of servings

24

Ready in

Difficulty

mediuu

 

Categories:   

 

1. Dough

semi skimmed milk 1,5% 250 ml  sugar granulated ¼ tsp  fresh yeast ¾ oz (20 g)

Prepare leaven from milk with a little sugar.

Dough

2. 

flour fine 1.1 lb (500 g)  chicken egg 1 pc  pork lard 75 ml  salt ½ tsp

Measure flour into a bowl, add egg, melted lard (or oil), salt and pour the leaven in.

3. 

Knead the dough and let it rise covered at warm place.

4. Meat and sauerkraut filling

onion 4.25 oz (120 g)  pork lard 1 tbsp

Peel an onion, chop it finely and cook in lard.

Meat and sauerkraut filling

5. 

minced pork meat 14 oz (400 g)  salt ½ tsp  ground black pepper ½ tsp  ground red paprika 1 tsp

Add minced meat, season it with salt, ground black pepper and sprinkle with ground red pepper. Cook the meat for 5 minutes and then ...

6. 

sauerkraut- finely chopped cabbage (fermented) 7 oz (200 g)

... add sauerkraut. Stir and braise for 15 minutes. Let the filling cool.

7. Baking and filling of buns

flour fine

Use a rolling pin to spread the dough on floured board until it is adequately thick. Cut it into squares of size 12x12cm. Divide the filling equally into each square.

Baking and filling of buns

8. 

Wrap the dough around the filling and form a bun.

9. 

sunflower oil

Pour a little oil in the baking tin and place in buns with cut sides down. While placing the buns into the baking tin, brush the sides with oil and press them close to each other. When all the buns are in the baking tin, let them rest for 10 more minutes.

10. 

Bake in preheated oven at 180 - 375°F (190°C) for about 35 minutes.

Bon appetit!

 

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