Sauerkraut and Pork Dumplings

Overview

How to cook Sauerkraut and Pork Dumplings at home

Take an appropriate amount of flour and put it into a container, add water and stir evenly to form a dough. Knead the noodles once in half an hour to make them smooth
Chop the fresh pork fat into minced meat and put it into a basin. Add peanut oil, sesame oil, salt, chicken essence, cooking wine and very fresh soy sauce
Stir evenly in one direction
Peel off the skins of green onions and ginger, clean them and cut into chopped green onions and minced ginger respectively. Add chopped green onion and minced ginger to the marinated meat filling
Add appropriate amount of water and stir evenly
Soak half a sauerkraut in water, squeeze out the water, cut into shreds and then chop
Add the chopped sauerkraut into the meat filling and continue to stir evenly in one direction
Take a small piece of dough and roll it into a long strip, cut it into evenly sized balls, roll it into a round shape and flatten it into a dumpling wrapper
Add enough fillings
Fold the dumpling skin in half and pinch tightly to wrap it into a dumpling
Add water to the pot and bring to a boil. Add the dumplings. Use a spoon to gently push the dumplings forward to prevent them from sticking
Boil cold water twice
The dumplings are ready to be cooked with their belly facing up and puffed up
Plate, finished product