Sauerkraut stuffing and vegetable dumpling(suan cai xian er cai tuan zi )

Sauerkraut stuffing and vegetable dumpling

Introduction:

Production steps:

Step 1: wash the pickled cabbage several times, wash off the sand, and drain the water after washing.

Step 2: corn flour + white flour + water, stir into dough, no loose noodles can be done, dough cover or plastic film on the natural hair, hair time depends on the temperature. If you want to eat it as soon as possible, you can put some baking powder on it

Step 3: cut pickled cabbage: take a piece of pickled cabbage, scratch it with a knife, then tear it with your hand, tear the leaves one by one. Although it's very troublesome, my mother has been doing it well for many years and has become a habit.

Step 4: after tearing the whole piece, cut it into filaments. The picture is cut by me, not by my mother. The filaments my mother cut are very thin. My knife skill is too general, ha.

Step 5: then chop the sauerkraut.

Step 6: after chopping, squeeze the pickled cabbage to dry. (don't be too dry. Mom says that if it's too dry, there will be no pickle flavor.)

Step 7: This is the oil residue, which has been chopped. This is the soul of vegetable dumpling, just like the soul of Sichuan cuisine is Pixian Douban sauce.

Step 8: cut green onion and ginger. It's better to put more.

Step 9: cool the oil in a hot pan, fry the oil residue and turn off the heat.

Step 10: add 13 spices, onion and ginger.

Step 11: then add the pickled cabbage after squeezing out the water and stir it well.

Step 12: dip your hands in some cold water, take a small piece of dough, flatten it with your hands, spread it in your palms, fill in the stuffing, and then slowly make the dough with both hands. You may not be proficient at the beginning and show your stuffing carelessly. The conservative way is to put less stuffing.

Step 13: make the dumplings.

Step 14: put it on the steamer.

Step 15: put cold water into the pot and steam for 15 minutes.

Materials required:

Sauerkraut: right amount

Corn flour: right amount

White flour: moderate amount

Oil residue: right amount

Ginger: right amount

Scallion: right amount

Thirteen spices: appropriate amount

Note: if you have oil residue at home, it is suggested to put some, which will add fragrance. When making sauerkraut stuffing, don't omit onion, ginger and 13 spices. Although oily dregs are unhealthy, it's OK to eat less. If there is no bad food, it depends on whether you can eat it, ha

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: spiced

Chinese PinYin : Suan Cai Xian Er Cai Tuan Zi