Northeast Sauerkraut Dumplings
1.
Prepare ingredients:
1 kg of flour, 2 pieces of Northeast sauerkraut, 1 teaspoon of soy sauce, 5 green onions, 1 piece of ginger, 1/3 teaspoon of Chinese pepper powder, 1 teaspoon of edible salt, 1 tablespoon of edible oil, 1 kg of pork filling.
2.
Prepare the stuffing:
Chop ginger and green onions into the mince and add it to the minced meat at a time. Add 1/3 teaspoon of pepper powder, 3 tablespoons of edible oil, 1 teaspoon of salt, and 1 teaspoon of soy sauce.
3.
Prepare chopped sauerkraut:
First open the sauerkraut and rinse it in water, cut into small pieces with a knife, put it into a meat grinder and stir into minced pieces, knead the excess water, and put the kneaded sauerkraut into the meat filling.
4.
Stir the meat filling evenly so that the filling is ready.
5.
Kneading steps:
Add about one kilogram of flour to the bowl, and prepare a small bowl of flour separately, beat an egg, add water and stir evenly, slowly add the egg water to the flour, slowly stir to form a flocculent knead together.
6.
Knead the flour into a dough. If the dough is too large, divide it into smaller portions. After the dough is kneaded, cover it with a wet towel and leave it for about an hour.
7.
Steps to make dumplings:
Roll the cooked noodles into long strips, then cut them into small pieces of the right size, and sprinkle with some dry flour to prevent sticking together. Flatten the dough, use a rolling pin to roll the dough into almost a thin dumpling wrapper, and then you can start making dumplings.
8.
The steps of the protagonist:
Bring the water in the pot to a boil. Don't put too much in the dumplings. Use a wooden spoon to gently stir the dumplings to prevent them from sticking together. After the dumplings are completely floating, turn off the heat and cook them slowly. When the dumplings are boiled and swollen, cook for about 5 minutes to turn off the heat. After turning off the fire, cover the pot and simmer the dumplings for two minutes, and then they can be out of the pot.
Tips:
First, the sauerkraut must use the large sauerkraut from the northeast, and the stuffing is authentic. This kind of sauerkraut is generally not very common. In our case, many places are not sold, and then it is sold at individual Wal-Marts.
Second, the reason for adding an egg to the flour is to increase the toughness of the dumpling wrapper.
Third, the cooking time for a pot of dumplings is about 20 minutes, depending on personal circumstances.
Fourth, this time the dumplings were not dipped in water, because um, the stuffed dumplings are so delicious. If they are dipped in water, they will lose their original taste.
Fifth, the dumpling stuffing was a bit too much this time, and finally the dumpling skin was not enough.
