1. Today’s dumplings don’t use high-gluten flour. I bought special wheat-core wheat flour for Arowana dumplings. This flour tastes smooth and elastic, resistant to cooking, and does not break the skin or paste the pot.
2. Add appropriate amount of water to flour in advance, and cover it with plastic wrap.
3. Adjusting the filling: This step is very important. First adjust the pork filling: First, add an appropriate amount of salt to the meat filling, stir well, and add salt first to sterilize the pork. The second is to add chopped green onion and ginger, half a spoon of sugar, half a spoon of white pepper, half a spoon of five-spice powder, two spoons of light soy sauce, and one spoon of oyster sauce and stir well in one direction. The third is to add the old soup several times, and continue to stir in one direction until the old soup is completely integrated into the meat filling, so that the meat filling is filled with the soup, and finally fried and cooked soybean oil is poured on the meat filling, continue to stir in one direction, you can change Into your favorite oil. The purpose of the last refueling is to lock the meat
4. Stir the stuffing, add the sauerkraut stuffing and stir evenly in one direction.
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6. Making dumplings: knead the good dough into long strips, evenly divide it into a number of noodles, roll it into a dumpling wrapper, fill it with filling, and knead it into a dumpling. It's very simple and will make it.
7. Boil dumplings: add a proper amount of water to the pot, add the dumplings when the water is boiled, add cold water after turning it over, turn it over for the second time and then add cold water, turn it over for the third time, and the dumplings will cook just right.
8. The dumplings stuffed with sauerkraut and pork are always eaten out of the pot, and the Northeast people love to cook more every time. If there is less, it is not enough to eat.
