Pork and Sauerkraut Dumplings Taste Enough Like this

Name: Pork and Sauerkraut Dumplings Taste Enough Like this
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 300g Flour; 1/2 a tree Sauerkraut; 1 piece Vermicelli; 200g pork; Some Soy sauce; A few drops sesame oil; Some Green onion leaves; Some White pepper; 160g water

by ousgoo

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

I accumulated sauerkraut by myself last year, and then made fried pork and sauerkraut dumplings (here). After the winter this year, I will continue to accumulate sauerkraut. Because my husband is from the Northeast, the must-have dishes in winter are sauerkraut, sauerkraut vermicelli, boiled white meat, and sauerkraut dumplings. Indispensable table food. This year, I made sauerkraut and wanted to eat sauerkraut in a different way, so I made this dumpling with pork and sauerkraut, also called box by northerners. Soak the vermicelli on Friday night, and start mixing and waking up on Saturday morning. The boxes were opened at noon, and 12 of them were made in one go. At noon, a family of five ate them all, and the husband alone took over 4 boxes. Hehe, the combat effectiveness was not bad.

Ingredients

300g Flour
1/2 a tree Sauerkraut
1 piece Vermicelli
200g Pork
Some Soy Sauce
A few drops Sesame Oil
Some Green Onion Leaves
Some White Pepper
160g Water

Pork and Sauerkraut Dumplings Taste Enough Like this

1. Mix the flour and water with chopsticks until it becomes snowflakes and flakes, and then knead it with your hands to form a dough. At this time, the dough is very rough. For girls who are kneading dough, the best way is to knead it into a dough and cover it with a damp cloth or loose plastic wrap. 10 Minutes, after 10 minutes of relaxation, the dough is relatively soft, then knead until the surface is smooth and clean.

Pork and Sauerkraut Dumplings Taste Enough Like this recipe

2. Knead the dough into long strips and cover with plastic wrap to relax and set aside

3. Wash the sauerkraut for use

4. Dice the pork and add the chopped green onions together with the stuffing

5. Dice sauerkraut and add to the pork filling, chop finely and set aside

6. Make water in a pot, boil until boiling, add the vermicelli, blanch until 8 minutes are cooked, then remove

7. Pour vermicelli into cold water

8. Cut the vermicelli into small pieces and add it to the meat filling, add white pepper, soy sauce and sesame oil, mix well to make dumpling filling

9. Divide the dough into small doses and roll them out into a circle

10. Put the minced meat on the dough

11. After the dough is folded in half, fold the edge of the box and then fold out the lace

12. Spread a layer of oil in the pan

13. Pour cold water into the box, the cold water is below half of the height of the box

14. Cover the pot and fry until the skin underneath is golden and crust, then turn it over and fry the other side until it is golden in color, then it can be out of the pot.