Sour pork dumplings

It's also a special feature of our north-east region, which says it's not as good as dumplings, and the essence of dumplings is not just face, but the most important is dumplings, like the traditional meat trits, vegan trits, cabbage hogs, celery hogs... I guess if I can think of it, I can make dumplings. It's the essence of Chinese eating culture。

Recipe Recommendations

sauerkraut 1 tree
pork stuffing 350 grams
eggs one
shrimp 200 grams
oil 30 grams
flour 600 grams
soy sauce 20 grams
onion appropriate amount
salt 6 grams
chicken essence a little
Jiang appropriate amount

sour and salty
cook
an hour
simple

Steps for Sour pork dumplings

One for the northeast, with a water bubble, removes some of the sour smell, then cleans and shreds。

The pork pie is evenly mixed with the proper amount of water, and a small number of times the water is added until it is fully absorbed, and the next time it is evenly mixed with onions。

Then a single egg is evenly mixed, and the addition of eggs makes the meat more fermentive and fresh。

The meat pies are mixed with sour, shrimp, salt, chicken, and sour pork。

Flour, with water and noodles, and good noodles don't pack dumplings right away, cover the skin or tie the upper basin。

When the dumplings are packed, they are placed on the curtains, and a proper amount of water is added to the boiler, a small amount of salt is added to the boiler, and it is placed in a bag of dumplings, the purpose of which is to make the skin of the dumplings more resilient and less fragile. It is usually boiled two or three times, with one bowl of clean water each time, until the dumplings are cooked, and then taste it。