Steamed Dumplings with Pork and Sauerkraut
1.
Hot water active noodles, equivalent to hot noodles
2.
Covered and awake after alive
3.
Soak the sea rice in advance and cut into the end
4.
Mix the meat filling with other seasonings (except green onions), then add cooking oil and mix well
5.
It’s lazy to use sauerkraut shreds. Supermarkets also sell half-small sauerkraut with original packaging. This one has a more sauerkraut taste, so you need to cut and chop it yourself.
6.
Sauerkraut shredded slightly, cut a few horizontally
7.
Stir in the meat
8.
Finally put chopped green onion and cooking oil
9.
Roll out the skin and stuffing
10.
Put a damp cloth on the steamer, and load the dumplings after boiling
11.
It will be steamed in about 10-12 minutes
12.
Sauerkraut is very oily, not greasy at all when eaten
13.
The sauce for Northeast Dipping Dumplings is mostly minced garlic and light soy sauce. I only use vinegar for this
Tips:
1. Use quasi-boiled water to activate the noodles and steamed dumplings. The edges of the skin will not be hard after letting it cool. The so-called quasi-boiled water means that it is allowed to dry in boiling water for a few minutes, or it can be directly ironed.
2. The meat filling should be fat and lean, and sauerkraut eats oil;
3. Don't hold the sauerkraut too dry, or eat firewood.
4. Put a little more edible oil when making the stuffing than usual, so that the dumplings will be "watery" and fragrant.
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