Dumpling with Sauerkraut Stuffing

Dumpling with Sauerkraut Stuffing

1. Wash the washed sauerkraut several times to wash off the sand, and drain the water after washing.

2. Cornmeal + white flour + water, stir into a dough, no loose noodles can be, after the dough is set, cover the lid or the fresh-keeping film to rise naturally, the rise time depends on the temperature. (If you want to eat it as soon as possible, you can add some baking powder to make the noodles.)

3. Cut sauerkraut: Take a piece of sauerkraut, scratch it with a knife, and then tear it with your hands, tear it to the leaves, and come one by one. Although it is very troublesome, my mother has been doing it like that for many years and it has become a habit.

4. The whole piece is torn and cut into filaments. The picture was cut by me, not by my mother. My mother cut the filaments very thinly. My knife skills are too ordinary, ha.

5. Then chop sauerkraut.

6. After chopped, squeeze the sauerkraut dry by hand. (Don’t dry it too much, mom said it won’t taste like sauerkraut if it’s too dry)

7. This is the oily dregs, which has been chopped up. This is the soul of vegetable dumplings, just like the soul of Sichuan cuisine is Pixian Doubanjiang.

8. Finely chop the green onion and ginger, preferably more.

9. Heat the pan with cool oil, fry the oil residue and turn off the heat.

10. Add 13 chives, chopped green onion and ginger.

11. Then add the sauerkraut that has been squeezed out of the water, stir it and you can wrap it.

12. Dip some cold water with your hands, take a small piece of dough, squeeze it with your hands, spread it in the palm of your hand, and put the fillings in, and then slowly round the dumplings with both hands. You may be unskilled at the beginning, and show your stuffing accidentally. The conservative way is to put less stuffing.

13. Dumplings are ready.

14. Place it on the steamer.

15. Put cold water into the pot and steam for 15 minutes after boiling.

Tips:

If there is oil residue in the house, it is recommended to put some, it will increase the fragrance.

When making sauerkraut filling, green onion and ginger and 13 spices should not be omitted.

Although oily scum is unhealthy, it's okay to eat less.

If there is no bad food, it depends on whether you can eat it, ha