1. Add flour and water to form a soft and moderate dough, and the noodles will last about half an hour
2. Prepare the filling when making the noodles. Northeast pickled cabbage, this one is bigger
3. I just break down 5 slices, about 1/3 of the whole sauerkraut, cut into sections
4. Use a meat chopper to mince. I always make stuffing at home. I recommend that you buy a meat chopper. It is very convenient. It takes only ten seconds to chopping vegetables. The minced meat needs to go to the fascia. The refined meat is ready in less than half a minute.
5. Pickled cabbage
6. A small bowl of meat filling, sauerkraut like oil, it is recommended to put a little more fat
7. Put the minced meat and sauerkraut together, add chopped green onion, ginger powder, thirteen spices, salt, light soy sauce, and vegetable oil. If you want to get up early to make dumplings, you can prepare the noodles and fillings the night before. Do not put seasoning in the filling, add seasoning before the next day
8. Just mix well.
9. Dough preparation
10. Roll into skin
11. Put stuffing
12. wrap up
13. The bag has any shape, and the sugar filling of three dumpling wrappers is left at the end. My dumplings are generally bigger
14. Boil the dumplings, fill with cold water 3-4 times in the meantime, cook until the dumplings float, press the skin of the dumplings to bounce quickly and they are ready
15. Add a little salt, chopped green onion, coriander, seaweed, dried shrimp skin, chili oil to the bowl
16. Rush into the dumpling soup
17. Put on the cooked dumplings and start eating. Because the sauerkraut stuffing I wrapped has a sour taste, I didn’t add old vinegar to the soup. Adding old vinegar is sour soup dumplings. It is suitable for meat fillings, which relieves greasiness and enhances flavor.
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