1. For the dough, I left the steamed dumplings frozen in the refrigerator last time and can be used after thawing. If you don't have it, just mix it up. Measure out the required amount and boil it with hot water for 60%. Let it cool and mix into a dough. Add water if it is too dry.
2. The sauerkraut pickled by the mother-in-law herself, the leaves were stripped layer by layer and washed under the water. Supermarkets also have bags of shredded shreds, and you have to pour them out and wash them before you chop them.
3. Shred the sauerkraut and chop it, wrap it with a cloth to squeeze out the water, and squeeze it dry as much as possible.
4. Thaw the minced meat and put it in the sauerkraut bowl, put a spoonful of bean paste and a spoonful of sweet noodle paste. This spoon is a long-handled spoon for bibimbap. Salt is the small spoon that comes with the seasoning box, half a spoonful of MSG is also this spoonful, a little all-spice powder for seasoning, chopped green onion and ginger and put it in. Finally put 40 grams of cooking oil, and put more oil for sauerkraut.
5. Stir well.
6. Use your favorite method to make dumplings. Steamed dumplings are bigger than boiled dumplings. Boil the water in the steamer, brush the oil on the steamer and put the dumplings in. After the water is boiled, put the dumplings on the steamer, steam for 15 minutes, turn off the heat and simmer for 3 minutes.
Tips:Steamed dumplings don’t need much meat
