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 :)
recipe,photo-recipe,all-purpose flour / plain flour,all-purpose flour / plain flour,onion,minced pork meat,sauerkraut- finely chopped cabbage (fermented),Pork
No. of servings
|all-purpose flour / plain flour||1.1||lb||500||grams|
|all-purpose flour / plain flour||-|
|ground black pepper||0.5||tsp||½||teaspoon|
|ground red paprika||1||tsp||1||teaspoon|
|minced pork meat||14||oz||400||grams|
|sauerkraut- finely chopped cabbage (fermented)||7||oz||200||grams|
|semi skimmed milk 1,5%||1.1||cup||250||milliliters|
Prepare leaven from milk with a little sugar.
Measure flour into a bowl, add egg, melted lard (or oil), salt and pour the leaven in.
Knead the dough and let it rise covered at warm place.
4. Meat and sauerkraut filling
Peel an onion, chop it finely and cook in lard.
Add minced meat, season it with salt, ground black pepper and sprinkle with ground red pepper. Cook the meat for 5 minutes and then ...
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
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.
Wrap the dough around the filling and form a bun.
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.
Bake in preheated oven at 180 - 375°F (190°C) for about 35 minutes.