Hometown Food-sauerkraut Dumplings

Hometown Food-sauerkraut Dumplings

by Sun 1968

4.9 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

Ingredients

Hometown Food-sauerkraut Dumplings

1. Use warm water to mix the flour into a smooth dough and let it sit at room temperature for 30 minutes. Put a little salt in the dough so that the dough will be vigorous.

Hometown Food-sauerkraut Dumplings recipe

2. Wash the sauerkraut with clean water, and rinse it several times to avoid a strange smell.

Hometown Food-sauerkraut Dumplings recipe

3. Cut the sauerkraut into froth with a knife and squeeze the water. spare.

Hometown Food-sauerkraut Dumplings recipe

4. Add scallions, ginger, salt, monosodium glutamate, cooking wine, stir-fry powder, pepper powder, light soy sauce, and salad oil to the pork puree and mix evenly in one direction to make the meat filling stronger. If the minced meat is too dry, add a little water before adding the salad oil.

Hometown Food-sauerkraut Dumplings recipe

5. Pour the minced sauerkraut into the meat filling and mix well. Sauerkraut is very oil-absorbing, you can add a little salad oil at this time.

Hometown Food-sauerkraut Dumplings recipe

6. Make the awake dough into a small agent, and roll it into a dumpling wrapper with a rolling pin.

Hometown Food-sauerkraut Dumplings recipe

7. Wrap the meat into the dumpling skin to make the raw dumplings.

Hometown Food-sauerkraut Dumplings recipe

8. Boil water in a pot, add the dumplings after the water is boiled, and cook them.

Hometown Food-sauerkraut Dumplings recipe

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