1. Put an appropriate amount of flour into the container, add an appropriate amount of water and stir evenly until there is no dry flour, knead the dough for more than 30 minutes, and knead once in the middle to make the surface of the dough smooth
2. Rinse half a piece of Northeast sauerkraut with water. If you don’t like it too sour, you can soak it in clean water for a while.
3. Rinse a piece of fat, thin and seven pieces of pork with warm water, chop or mince it into a container, add appropriate amount of salt, cooking wine, oyster sauce, sesame oil, very fresh soy sauce, and thirteen incense, because pickled sauerkraut is very oily. Pour in a little more vegetable oil, stir evenly in one direction with chopsticks, you can pour in the right amount of water according to your preference
4. Take appropriate amount of green onions and ginger, peel off the skin and clean them, chop them into green onions and minced ginger, and put them into the meat filling. Continue to stir evenly with chopsticks to make the meat filling more delicious
5. Wash the cleaned sauerkraut, squeeze the water and chop into fines
6. Chopped sauerkraut, squeeze the water according to the consistency of the meat filling, put it into the container for marinating the meat filling, and stir it evenly in one direction with chopsticks.
7. Spread a layer of dry flour on the chopping board, take a piece of awake dough and knead it into a strip, use a knife to cut it into even-sized dough
8. Sprinkle a layer of dry flour on top of the cut dough, knead and flatten it, and roll it into a thin dumpling wrapper on the outer periphery and slightly thicker in the middle.
9. Put enough stuffing in the middle of the dumpling wrapper, fold the dumpling wrapper in half and hold it tightly with both hands.
10. Dumpling making is complete!
11. Add water to the pot and boil until the dumplings are boiled. Use the back of the spoon to gently push them away to prevent the dumplings from sticking to the bottom of the pot.
12. After boiling again, point cold water twice to boil separately. When you finish boiling the cold water, be sure to cover the pot.
13. Cook until the dumplings float and the dumplings are swollen and mature
14. Load up!
15. Start enjoying
