Sauerkraut Pork Dumplings
1.
Cut the pork into small cubes, chop finely
2.
Add seasonings other than peanut oil and stir well, set aside and marinate for 1 hour.
3.
Put 600 grams of flour into 300 grams of warm water and stir to form a flocculent, then form a smooth dough, knead twice in the middle.
4.
1 sauerkraut
5.
Chopped sauerkraut, extract water
6.
Cut the green onion and slice the ginger into the vegetable cutter
7.
Minced
8.
Put sauerkraut and chopped green onion and ginger in the meat, heat oil and pour on the green onion and ginger and stir evenly
9.
Divide the loose dough into 2 pieces, take one piece and knead into a long strip, and cut into about 15 grams of dough.
10.
Roll into dumpling wrappers
11.
Stuffing
12.
Pinch the middle first
13.
Pinch the sides and squeeze it again. I think the dumplings squeezed like this are more delicious!
14.
Put water in the pot to boil, put the pot one by one and stir it clockwise with a spoon to make it move to avoid sticking to the pot.
15.
After boiling the pot, point water for points twice, and see that each belly is full of air and it will be cooked
16.
The sauerkraut dumplings that I picked out, put on the plate, and thought about the scene finally solved my hunger!
Tips:
Xiaoyingzi's words:
1. Chop the sauerkraut and squeeze the water, don’t squeeze it too dry, otherwise the dumplings will be dry and unpalatable.
2. The meat needs 7 searches and 3 fats, and the thickly chopped meat is delicious enough to eat
3. Heat the peanut oil and pour it directly on the onion ginger foam and sauté the flavor.
