1. Add boiling water to the flour and stir it into a flocculent
2. Add a little bit of cold water and mix it into a soft dough for at least half an hour (I usually mix the noodles at night and use them in the morning)
3. Wash the sauerkraut and cut into pieces
4. Put it in the mincer and stir into stuffing
5. Stir the pork into stuffing
6. The chopped sauerkraut is dried, the excess juice is removed, and the meat, green onion and ginger, light soy sauce, thirteen spices, salt, and cooked soybean oil are added.
7. Stir well and serve as filling
8. The dough is very soft and smooth
9. Divide into 6 parts, knead into a cylindrical shape, apply oil, and then face for ten minutes
10. Take a potion. Because the noodles are very soft, press it with your hands to form a thin and rectangular noodle. You don’t need a rolling pin. The longer you press, the thinner the better.
11. Put stuffing on one end
12. wrap up
13. Roll forward while wrapping, until the whole dough is rolled, do some sorting
14. Flatten
15. Brush a flat-bottomed non-stick pan with some oil, heat it up, lower the dough, and fry on a medium-to-small fire
16. Fry it on one side and turn it over. In the meantime, you can turn it over several times to make the cake evenly heated, because I pack more stuffing and more meat. To ensure that the stuffing is cooked through, I use less firepower and the frying time is a little bit longer. Long, then cover the pot properly to prevent moisture loss and hard cake crust
17. Fry the other side until golden, and the cake will be ready
18. The baked pie, the filling is big, thin and soft, delicious! Sauerkraut pork is my favorite stuffing, it's even more delicious!
