How to make pork and kohlrabi dumplings

When living alone, I often have no motivation to cook. I want to enrich my diet, but I’m worried that I won’t be able to finish it. The dish of pork and kohlrabi buns can solve your troubles. This dish can meet the nutritional needs of the human body every day, and you can control the portion yourself, so a single meal can also be very rich.

1. Chop the green onion and ginger, and mince the meat

2. Add chopped green onion and ginger, salt, MSG, chicken powder, thirteen spices, Yipinxiang soy sauce, and oil to the meat paste, stir evenly, season well, and set aside (the seasoning is determined according to the amount of stuffing you make)

3. Cut the kohlrabi into small pieces and boil them in water until cooked.

4. Chop the kohlrabi into small pieces, add it together with the minced meat prepared earlier, and mix well!

5. Make the dough: prepare 2 bowls of flour, 5 grams of yeast, dilute the yeast with warm water, and knead the dough. Cover the kneaded dough with plastic wrap and let it rise in about an hour. (I forgot to take a photo of this step)

6. Add appropriate amount of baking soda to the fermented dough and knead it. (Be sure not to put too much, otherwise the steamed buns will turn yellow)

7. Shape the kneaded dough into long strips. Cut it into pieces larger than dumplings (the pieces should be of uniform size) and use a rolling pin to roll them into round shapes. Then you can make dumplings.

8. Put the wrapped buns in the pot, add cold water and steam for 20 minutes.

9. Finished product picture.

Have you learned how to make pork and kohlrabi buns? When making pork and kohlrabi buns, do not add light or dark soy sauce, as this will make the color of the dish too dark.