Sauerkraut Pork – Vegetable Dumplings

Overview

The corn noodles I grind at home and the sauerkraut pickled by my mother-in-law are all healthy ingredients

Prepare flour and cornmeal in a ratio of 1:3
Chop the sauerkraut and squeeze out the water
Boil a pot of boiling water, put Angel into a bowl, rinse with warm water and let it sit for 3 minutes
Pour boiling water into the mixed flour to scald the noodles, but you need to scald 2/3 of the amount, and just add some angel water
When the hot noodles are warming, add angel water and mix into a dough, cover and let rise for 2 hours
Chopped green onions
Pour oil into the pot, a little more oil than for stir-frying, because sauerkraut eats more oil
When the oil is hot, add the chopped green onions and saute until fragrant
Add meat filling
Add cooking wine, soy sauce, dark soy sauce, and five-spice powder, and stir-fry until the meat filling changes color
After the meat filling is cooled, add sauerkraut and an appropriate amount of salt
Divide the dough into portions and flatten one
Wrap in fillings
Use both hands to slowly wrap up all the fillings, steam in a steamer for 20 minutes, then steam for another 5 minutes
It’s out of the pan, it’s really delicious and healthy