Sauerkraut Steamed Dumplings
1.
Add an appropriate amount of hot water of about 80 degrees to one kilogram of flour.
2.
Lives into a dough when it is not hot.
3.
Pour a spoonful of cooking oil into the bottom of the basin and spread it evenly.
4.
Put in the dough and knead repeatedly.
5.
Cover with plastic wrap and let for about 30 minutes.
6.
Cut half a piece of sauerkraut into shreds, rinse with water and squeeze the water for later use.
7.
A pound of marinated cooked pork is stirred into stuffing.
8.
Chop the sauerkraut and add it to the pork filling.
9.
Add a spoonful of ginger powder, a spoonful of pepper powder, a spoonful of pepper, a spoonful of chicken essence, 4 spoons of sesame oil, 4 spoons of cooked oil and mix well.
10.
Wash a handful of leeks and control the moisture.
11.
Chop and add to the prepared filling.
12.
Stir well.
13.
Cut a piece of the awake noodles and rub them into long strips.
14.
Pull them into small potions one by one and rub them into circles.
15.
Press gently to squash.
16.
Roll into a moderately thick dumpling wrapper.
17.
Add fillings and make dumplings.
18.
Do everything in the same way.
19.
The even dumplings are placed in the steamer.
20.
Steam for 8 minutes after SAIC.
Tips:
The hot noodles and sauerkraut dumplings with thin skin and big stuffing are finished. Because the stuffing is cooked with marinated pork, you don’t need to add salt when making the stuffing. You can also put raw pork, it must be fatter, and it is delicious with sauerkraut. After half of the steamer is aired, steam for 6-10 minutes according to the size of the dumplings.
