Northeastern specialties-----sauerkraut and pork steamed dumplings

Overview

In the middle of winter, the one thing that Northeastern people can’t live without is sauerkraut, but it’s not interesting to stew it all the time. It’s better to make some dumplings stuffed with sauerkraut. If you can’t eat it in one meal, just freeze it in the refrigerator and take it out for ten minutes when you want to eat it. It’s convenient, clean and hygienic ~ and it’s not time-consuming. The whole process only takes about an hour.

Tags

• staple food
• home cooking
• aniseed
• chicken essence
• green onions
• pork
• refined salt
• sauerkraut
• white noodles
• ginger
• red pepper

Ingredients

Steps

1. 1 Knead the dough with warm water first, cover it and let it sit

   

2. 2 Chop the sauerkraut and wash it several times with water, then drain the water and set aside

   

3. 3 Wash and chop the meat into minced meat and set aside

   

4. 4 Wash the onion and ginger and set aside

   

5. 5 Chop the onion and ginger and sprinkle into the meat filling

   

6. 6 Add oil to the pot, heat it up and put the prepared aniseed and red pepper into the oil. When the aroma is released, take out the aniseed and red pepper. Pour the hot oil into the meat filling and stir

   

7. 7 Sprinkle the prepared sauerkraut filling into the meat filling and add appropriate salt, chicken essence and other seasonings, and stir evenly

   

8. 8 The next step is to start making dumplings

   

9. 9 Boil water in a steamer and arrange the wrapped dumplings evenly. After boiling the pot, it will be ready in 12 minutes. It is very easy. Come and give it a try