Meat and Vegetable Matching-steamed Dumplings with Pickled Cabbage and Noodles
1.
Take out an appropriate amount of minced meat, make it a little fatter, sauerkraut likes to be oily. Add all the seasonings and stir evenly to marinate.
2.
Cut the scallion and ginger into finely divided pieces.
3.
Wash the sauerkraut and squeeze it out with water, and chop or chop it.
4.
Start the pan: Add oil, star anise and pepper, stir fry until fragrant, remove it, and pour the hot oil into the marinated meat.
5.
Pour the hot oil into the meat and stir well, then add the onion ginger and sauerkraut and mix well.
6.
Grab the required flour and mix well.
7.
Boil the water to blanch the noodles, stir evenly with chopsticks, and knead it into a smooth dough when not hot. (The soft and hard noodles are similar to dumplings)
8.
The kneaded noodles should be covered and kept warm.
9.
Rub the noodles into strips, cut them into small doses (of any size), and then put them in a basin to keep warm. Remember: The noodles are not easy to pack and crack when they are cold.
10.
Wrapped steamed dumplings. Boil the water and steam for 13-15 minutes.
11.
Steamed and served on a plate.
Tips:
After the noodles are cut into ingredients, place them in a pot to cover and keep them warm, take one out and roll out one, and then take the next one after wrapping. Because the noodles will crack when they are cold.
