Pickled Cabbage Dumplings
1.
Put a little refined salt in 300 grams of flour, add a little bit of cold water, stir it with chopsticks to form a dough shape, knead it into a smooth dough, cover it for more than half an hour, and make the dumplings after the dough is good and thoroughly. Prepare the stuffing for dumplings, wash the sauerkraut, peel off the green onions and ginger, wash and set aside
2.
Finely chop green onion and ginger, put them in the meat, add sunflower oil, refined salt, sugar, light soy sauce, and cold water in turn
3.
Stir the meat in one direction with chopsticks, squeeze the water out of the washed sauerkraut, press one piece by piece, and cut it into shreds, then finely dice.
4.
Chop the sauerkraut, remove the excess water with a drawer cloth, put it in the prepared meat filling, stir in one direction and set aside, the sauerkraut dumpling filling is ready
5.
Now start to make dumpling wrappers. Take one-half of the dough and knead it into even long strips. Cut the dough into the same size. Sprinkle an appropriate amount of flour on the panel and flatten the dough.
6.
Use a rolling pin to roll the noodles into a slightly thicker dumpling wrapper on the side. Take a dumpling wrapper in your left hand and put an appropriate amount of stuffing.
7.
Start from the right to pinch the folds, don’t loosen your right thumb, and pinch the folds forward with your index finger.
8.
Finally, close the dumplings and wrap all the dumplings in the same way. Add a proper amount of water to the wok and bring it to a boil. Put the dumplings under the water, and use a colander to push gently along the edges of the pan to prevent the dumplings from sticking
9.
After the dumplings are boiled, add a small amount of cold water once and continue to cook on medium and low heat
10.
This is a dumpling with cold water added twice. You need to add cold water three times to cook the dumpling. Finally, you can see that the skin of the dumpling is bulging, and the dumpling will be cooked after it is floated. Use a colander to remove the water and put it on the plate.
Tips:
1. The noodles for making dumplings should be slightly harder, and the hard surface dumplings are easy to make and don't stick to your hands;
2. Wash the pickled cabbage yourself with water twice, if it is too sour, you can use boiling water for a little blanch;
3. Don't make the seasoning too complicated when adjusting the filling. If the seasoning is too much, the original taste of sauerkraut will be lost;
4. To cook the dumplings, you need to point the water three times, so that the dumplings taste good when they are cooked. You need to master the heat and time. After cooking, they won't taste good.
