Dumplings should be the most common food on the northern table, whether it is a variety of large and small festivals, or relatives and friends come to the house, will cook a plate of dumplings, of all the dumplings, my favorite is sauerkraut steamed dumplings, every time I can't eat enough! Since returning to my mother's house, my hands have been freed, and today is another day to sit and enjoy food!
By brine egg kitchen
<h2>Royalties</h2>
Sauerkraut 1/2 pcs
Marinated pork 500 g
Five-spice powder to taste
Peanut oil 4 scoops
Chicken essence to taste
Flour 1000 g
1 handful of leeks
1 scoop of ginger powder
Sesame oil 4 scoops
<h2>Practice steps</h2>
1, a kilogram of flour to add an appropriate amount of hot water of about 80 degrees.
2. Live a dough when it's not hot.
3: Pour a spoonful of cooking oil into the bottom of the basin and spread well.
4: Add the dough and knead well repeatedly.
5: Cover with plastic wrap and wake up for about 30 minutes.
6: Cut half a sauerkraut into strips, rinse repeatedly with water and squeeze out the water for later.
7: A pound of marinated cooked pork is stirred into a filling.
8: Chop the sauerkraut and add to the pork filling.
9: Add 1 spoonful of ginger powder, 1 spoonful of peppercorn powder, 1 spoonful of pepper, 1 spoonful of chicken essence, 4 spoons of sesame oil, 4 spoons of cooked oil and stir well.
10, a handful of leeks clean and control the moisture.
11: Chop and add to the finished filling.
12. Stir well.
13: Cut the noodles into pieces and roll into long strips.
14, into a small agent, roll round.
15: Gently press flat.
16: Roll out into a thin and moderately medium dumpling skin.
17: Add the filling and wrap into dumplings.
18, the same method to do all.
19: Arrange the dumplings evenly in a steamer.
20: Steam for 8 minutes.
<h2>Tips</h2>
The thin-skinned sauerkraut dumplings with a big filling are finished. Because the filling is added to the marinated cooked pork, so there is no need to add salt when filling, and the pork that can also be released should be fatter and delicious with sauerkraut. After half of the steamer is gassed, steam for 6-10 minutes according to the size of the dumplings.
<h2>Nutritional benefits of sauerkraut</h2>
Prevention of constipation and enteritis; Lowers blood cholesterol levels; Reduces the concentration of liver fat and has the effect of maintaining the normal physiological function of the gastrointestinal tract.
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