Sauerkraut and beef dumplings(suan cai niu rou shui jiao )

Sauerkraut and beef dumplings

Introduction:

"Sauerkraut dumplings are the most common kind of dumplings in Northeast China. They are usually made with sauerkraut and pork. There is just some beef on hand, so I try to make dumplings with beef and sauerkraut. I didn't expect that the taste is super delicious. The taste is sour, salty and fragrant, not greasy, and the juice is thick and mellow."

Production steps:

Step 1: chop the beef into mince.

Step 2: wash the scallion and ginger and cut them.

Step 3: put the minced meat, onion and ginger into the pot, add all the seasonings, and mix well in one direction.

Step 4: chop the sauerkraut.

Step 5: squeeze a little water into the meat.

Step 6: mix well.

Step 7: add an egg to the flour.

Step 8: add proper amount of water and knead into dough.

Step 9: knead good dough wake up 15 minutes and then knead light.

Step 10: roll the dough into dumpling skin.

Step 11: make dumplings.

Step 12: put it in a pot and cook it in a pan.

Materials required:

Beef: 400g

Sauerkraut: 600g

Flour: 600g

Water: moderate

Egg: 1

Scallion: 20g

Ginger: 10g

Soy sauce: 10ml

Meijixian: 10ml

Pepper: 2G

Five spice powder: 2G

Salt: 5g

Peanut oil: 35ml

Note: sauerkraut like oil, and put more oil when filling. Don't make sauerkraut too dry. Beef absorbs water.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Suan Cai Niu Rou Shui Jiao