Sour pork dumplings

Ever since I was a kid, I've had my mom's sour pork dumplings. Mothers buy pickles every winter, and a month later the sour is ready, and before and after spring, the most dumplings are sour pork. Now that Mom's old, I'm growing up, and I've been given a dumpling of sour pork, and I've been able to do a whole series of work. It's time for Mom to taste my sour pork dumplings。

Recipe Recommendations

sauerkraut 280 grams
pork belly stuffing 180 grams
flour 350 grams
salt appropriate amount
edible oil appropriate amount
onion 1 segment
cooking wine 6 grams
Dumpling seasoning powder 2 grams
ginger powder 1 gram
soy sauce 6 grams
soy sauce 4 grams
sesame oil 3 grams
qingshui 170 grams

sour and salty
cook
half an hour
ordinary

Steps for Sour pork dumplings

Raw materials: flour, onions, bouquets, sour vegetables (which have been cut early)。

Flour mixed with fresh water, rubbing into a smooth, slightly hard layer of flour。

Sliced。

Five flowers with salt, old, raw, onions, ginger powder, wine, edible oil, dumpling powder, proper amount of fresh water, mixed in one direction into moist meat。

Add sour vegetables。

It's evenly mixed, and it's fragrance, and it's sour pork。

Move the dough onto the panel, rub it a little bit, grow the strips, cut it into something big。

The small pasta is condensed into thin domes in the middle thickness。

Put a proper amount of sour pork in the skin。

The face is folded and the edge of the skin is squeezed by the mouth of a tiger with both hands。

Look, big belly dumplings, I like a lot of dumplings, so they're all big belly. The boiler boils the water, the dumplings go down, and when the dumplings are blown up, it shows that the dumplings have matured and are extracted。

The finished product。