Cornmeal Sauerkraut Dumpling
by Misty soul
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Soak the potato vermicelli in cold water in advance.
2. Take two cups of fine cornmeal.
3. Add boiling water and stir to form gnocchi.
4. Add flour after letting cool.
5. Add appropriate amount of cold water, and mix into a soft dough, about half an hour.
6. Rinse the Northeast sauerkraut, chop, and dry.
7. A moderate amount of lard residue.
8. minced.
9. Shred the soaked vermicelli.
10. Put sauerkraut, lard residue, and vermicelli together, add green onion, ginger, thirteen spices, light soy sauce, salt, and cooked soybean oil.
11. Mix well to form the filling.
12. Dip your hands in cold water to prevent the dough from sticking to your hands. Take a piece of dough and press it flat.
13. Add the fillings.
14. Wrap it up and seal it tightly.
15. Put it into the steamer with its mouth down.
16. Steam for about 15 minutes after the fire is aired.
17. Coarse grains are made carefully, no discount on nutrition and deliciousness.
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