Steamed dumplings stuffed with pork and sauerkraut
Overview
How to cook Steamed dumplings stuffed with pork and sauerkraut at home
Tags
Ingredients
Steps
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Generally, mix boiling water, half cold water, and the dough into a large dough and stir it into a smooth dough. Let it rest for 30 minutes.
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Helpless 2, my brother's value has not dropped, so I have to eat it😄. Prepare the meat, wash it and cut it into thin slices.
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Cut the pork belly into large pieces and grind in a meat grinder.
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Add peanut oil, oyster sauce, dark soy sauce, and five-spice powder to the minced meat filling. Stir the meat filling in one direction until the meat filling is well stirred and set aside.
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The pickled sauerkraut you pick yourself is particularly good and you can eat it with confidence.
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Crush the same.
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After waking up, knead and deflate the dough, roll it into long strips and cut into equal small pieces.
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Then squeeze out the water and put it into the meat filling.
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Stir evenly and add salt when wrapping. Dumplings stuffed with sauerkraut must be wrapped with three layers of pork belly because sauerkraut is oily.
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Flatten and roll into a circle.
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I like to add more fillings so it tastes more enjoyable.
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All wrapped up and arranged neatly.
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It was said that the buns were wrapped in a short time and were ready to be steamed.
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Steam the pot under cold water for 15 minutes, then turn off the heat and simmer for 5 minutes.
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It's time to take the blame.
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Try it out while it's still hot.
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The noodles of steamed dumplings are chewy and taste better.
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Enjoy with your favorite dipping sauce.
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One of my favorite fillings is pickled sauerkraut and three-layered meat buns. This sauerkraut filling is the most delicious and will never be forgotten.
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Finished product.
