1. Chopped sauerkraut into filling
2. I cut the meat into small pieces
3. Put the flour and cornmeal into the bread machine and add water
4. Yeast is activated with warm water
5. Pour the yeast into the flour and start the dough mixing process
6. Stuffing, meat with chopped green onion, minced ginger, salt, soy sauce, cooking wine, pepper noodles, soybean oil, and sauerkraut with more oil
7. Exhaust the surface twice and divide it into several doses
8. The so-called dumplings are made into buns, turned upside down and rounded.
9. Wake up for 15 minutes, steam for 20 minutes in the pot with hot water, turn off the heat for another 5 minutes
Tips:Sauerkraut with slightly fatter meat is more fragrant, but I like lean meat. Add more oil to it. Be sure to cook for a while.
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