Sour dumplings

By VicentaLakin

Sour dumplings
Pork sour dumplings are a special staple, mainly pork, northeast sour, flour, etc. It's sour, it smells so good

Recipe Recommendations

  • northeast Chinese sauerkraut appropriate amount
  • pork appropriate amount
  • flour appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • peanut oil appropriate amount
  • salt appropriate amount
  • cooking wine appropriate amount
  • Weijixian soy sauce appropriate amount
  • oyster sauce appropriate amount
  • sesame oil appropriate amount
  • shisanxiang appropriate amount
  • water appropriate amount

Steps for Sour dumplings

  • 1
    Take a proper amount of flour and put it in the container, add a proper amount of water mix to level it to the point where it is dry flour, rub it in the face for more than 30 minutes, rub it in the middle and smooth the surface of the flour
  • 2
    Half of the northeast yogurt is washed with water and, if not too sour, can be soaked with water for a while。
  • 3
    The fat and thin pork is washed together with hot water, cut or hung into a container with a proper amount of salt, wine, pelican oil, perfume, smelt sauce, 13 fragrances, because pickled sour vegetables are so ingested into a little bit of vegetable oil, mixed in a single direction with chopsticks, that they can hit the right amount according to their preferences. Clean water
  • 4
    Take the right amount of onions, remove the ginger and wash it clean, chop it to pieces, and put the ginger toms in the meat pap and then evenly mix it with chopsticks
  • 5
    Clean up the sour and dry the water and cut it to shreds
  • 6
    Scratch the sour, squeezing the water according to the viscosity of the meat, put it in the pickled meat, and then mix it evenly in one direction
  • 7
    We've got a plate of dry flour on the panel, and we've got a nice, waffle strip, and we've got a knife to cut it into an even-sized noodle
  • 8
    Scratched pasta with another layer of dry flour, rounded and flatted into a slightly thick dumpling skin in the middle of the outer thinness
  • 9
    Put a full amount of material in the middle of the dumpling skin and hold it tight
  • 10
    The dumplings are ready
  • 11
    Water in the pot boils down to the ground and dumplings are pushed gently from the back of the spoon to prevent the dumplings from glue. Bottom pan
  • 12
    Once you've boiled again, you have to cover it once you've boiled. Move! Pothead
  • 13
    Cooking till the dumplings float and the dumplings start to grow
  • 14
    Load
  • 15
    Enjoy

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