1. Ingredients: flour, sauerkraut, pork belly, green onions, salt.
2. Add salt to the flour, pour in warm water, and form a smooth and soft dough, set aside for 30 minutes.
3. Chop the shallots.
4. Add cooking wine, light soy sauce, dark soy sauce, ginger powder, dumpling seasoning powder, chopped green onion, cooking oil, and salt to the pork belly filling. Stir the pork filling in one direction and mix it evenly.
5. Add sauerkraut and mix well.
6. Pour in sesame oil, mix well, and the sauerkraut and pork filling is ready.
7. Move the dough to the panel, knead it slightly, and cut into eight equal pieces.
8. Take a flour and roll it into a thin pie crust, and put an appropriate amount of sauerkraut and pork filling into the pie crust.
9. Wrap it like a bun and pinch the mouth tightly.
10. Turn it over and place it.
11. Put a little oil in the pot and put the pie dough.
12. It is golden brown on both sides. When the pie is elastic, it indicates that the pie is mature. Take it out.
13. Finished product.
14. Finished product.
Tips:Use about 30 degrees for warm water, and the ratio of flour to water is about six taels of water per catty of flour. The noodles need to be soft and even, and only after they have been made can they be rolled out thin without revealing the stuffing.
