How to make dumplings stuffed with pork and sauerkraut
1. Add warm water to the flour, stir it into cotton wool with chopsticks, then knead it into a smooth dough with your hands, cover it with plastic wrap and let it sit for about 30 minutes.
2.Choose three fat and seven lean types of pork, chop it into minced meat and put it in a container , then add chopped green onions and minced ginger.
3.Then add light soy sauce, cooking wine, pepper powder, salt, chicken essence and cooking oil p>
4. Use chopsticks to stir clockwise.
5. Wash the sauerkraut twice and squeeze out the water. The bagged sauerkraut I bought tastes just as good.
6. Chop the sauerkraut and add it to the meat filling, stir evenly, and the dumpling filling is ready.
7. Take out the dough and knead it well to deflate, roll it into long strips, and then cut it into even pieces. of dough, press it flat with the palm of your hand.
8. Use a rolling pin to roll the dough into a cake with a thicker middle and thinner edge. Cover the dough that is not being used with plastic wrap to prevent it from drying out.
9.Take a piece of pie crust and hold it with your left hand, and put an appropriate amount of filling in the middle.
10.Fold the middle part tightly, and then pinch out pleats from both sides. You can also make dumplings according to your own customary wrapping method
11. Wrap all the dumplings and arrange them neatly. If you can't finish them all at once, you can put them in the refrigerator and use them as an emergency when you don't have time to cook.
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12. Add some more water to the pot and bring to a boil. Add the dumplings and cook until they float. You can also taste them. If they are cooked, you can use a strainer to remove them and put them on a plate. < /p>
13. A pork and sauerkraut filling dumpling with Northeastern characteristics is completed. It can be paired with laba garlic or some personal preparations Serve with your favorite dipping sauce