sauerkraut dumplings

People are no strangers to pickled cabbage stuffed dumplings, but most people have only eaten dumplings filled with pickled cabbage and pork or pickled cabbage mixed with other fillings. Because of the special smell of sauerkraut itself, it can easily make the dumpling stuffing smell fishy when it is mixed with pork stuffing. I vomited after taking a bite of the dumplings filled with pickled cabbage and pork because I couldn't accept the taste. When I was a child, my mother had been making dumplings filled with pickled cabbage mixed with fried frozen tofu. The taste was irresistible to anyone with any taste. Friends who want to change their tastes may wish to give it a try!

Recipe Recommendations

frozen tofu a
sauerkraut a
green onion appropriate amount
salt appropriate amount
pepper noodles appropriate amount
spiced powder appropriate amount
warm water appropriate amount

original
cook
half an hour
simple

Steps for sauerkraut dumplings

Mix appropriate amount of flour with warm water, knead into a smooth dough, and wake for 15 minutes.

Prepare the filling: Wash the pickled cabbage with cold water three times and chop it up, then wrap it with gauze and squeeze it hard to dry, preferably more than twice. Place it in a basin and set aside.

Completely defrost the frozen tofu (you need to defrost it with cold water), wrap the dry water with gauze, almost squeeze it into tofu dregs, put it into a 70% hot oil pan and start frying the frozen tofu dregs.

Pour the fried frozen tofu dregs together with hot oil into a basin of pickled cabbage, add salt, pepper noodles, five-spice powder, and chopped green onion, and mix well to form a filling. Smell it and you will smell it.

Start making it, make it smaller and eat it one bite.