1. Get corn dregs ready
2. Use a pulverizer to powder into powder, the finer the better, if it is not fine enough, it is better to sieve
3. Add flour and make a dough. The ratio of flour to corn flour is 1:1. Don't make the dough too hard.
4. Prepare the pork filling
5. Add ingredients
6. Stir well
7. Wash the sauerkraut, chop it, and put it in the pork filling
8. Mix well
9. Divide the dough into moderately sized dough, roll it into a dough, and wrap it with the right amount of filling
10. Put the right amount of cooking oil in the pan, put the dumplings evenly in the pan and fry them slowly
11. Fry the bottom into golden brown, put in the right amount of water, cover and simmer for a few minutes, until the water is dry and cooked out of the pan
Tips:The time of frying should be controlled by yourself according to the size of the dumplings. When frying, the fire should be low throughout the process.
