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.
2. Wash the sauerkraut with clean water, and rinse it several times to avoid a strange smell.
3. Cut the sauerkraut into froth with a knife and squeeze the water. spare.
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.
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.
6. Make the awake dough into a small agent, and roll it into a dumpling wrapper with a rolling pin.
7. Wrap the meat into the dumpling skin to make the raw dumplings.
8. Boil water in a pot, add the dumplings after the water is boiled, and cook them.
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