How to make sauerkraut beef dumplings

In today’s society, with so many food ordering apps available, how many people are willing to cook their own meals? Ordering food online is convenient, but in the long run, your health will disappear. So, throw away your laziness, get into the kitchen and start practicing. Maybe you need to learn from me how to make sauerkraut beef dumplings

1.121 Add peanut oil, salt, soy sauce, cornstarch, sugar, five-spice powder (or thirteen spices), chili powder, minced ginger, chopped green onion, and chopped onion, mix well and marinate.

2.212 [Stuffing] - Use beef with fat and lean parts, cut into small pieces

3.1 Chop the sauerkraut into small pieces, soak them in warm water for about ten minutes, squeeze out the water and set aside.

4.2 Boil the vermicelli until soft and chop into small pieces for later use.

5.12 Heat the pan and oil, fry the peppercorns until fragrant and then remove them. Leave the oil in the pan, crush the fried peppercorns with a rolling pin and add them to the beef filling and mix well.

6.21 Add the diced beef into the pan and stir-fry until it changes color.

7. Pour a little peanut oil into the pot, add the chopped sauerkraut, stir-fry until fragrant and slightly dry, then serve.

8. Mix the diced beef, chopped vermicelli and diced pickled cabbage, add a spoonful of sesame oil and mix well.

9.12 The filling is ready.

10.21 [Dumpling skin] - Use a ratio of about 4 cups of flour to 1 tsp of yeast to make the dough. ,

11. Dissolve the yeast with warm water first

12. Let it sit for about 5 minutes and then pour it into the flour while stirring. Then slowly pour in clean water while stirring the noodles. Different brands of flour have different water absorption properties and cannot be fully quantified.

13. You need to add water while testing based on your own experience and feel. We used 4 cups of noodles this time and added about 2 normal bowls of water.

14. Cover the dough with a damp cloth and place it in a warm place to ferment for about 2 hours.

15. Until the dough rises to 1.5-2 times its original size. The method we use is to heat the oven slightly and then turn it off immediately, put the dough in, and then put a large bowl of boiling water next to it to keep it moist, then immediately close the oven door and let it ferment for about 2 hours.

16. Take out the fermented dough and knead it.

17. After kneading the surface until it is smooth, cover it with a wet cloth and let it rest for about 15 minutes.

18. [Making buns] - Roll the dough into long strips,

19. Cut the dough into pieces of the same size.

20. Roll the dough into balls and flatten them (don’t make them too flat, the buns will taste better if the skin is thicker and fluffier).

21. Making dumplings (I just learned how to do this today, haha): Place the dumpling wrapper on the palm of your left hand and put the filling in it. Hold the wrapper with your right thumb and middle finger while your right index finger folds it to create folds.

22. The left hand is responsible for real-time rotation and position adjustment, and the left thumb is responsible for continuously pressing the filling so that the filling can be smoothly wrapped into the dough. After pinching the last fold, pull it upwards and lift it up.

23. The steamed buns are ready to eat!

24. Let the shaped buns sit for 20 minutes. To prevent the skin from drying out, you can use a brush dipped in a little water to brush the surface.

25. Steamed buns: Cover the steamer with a cloth (I use cheesecloth; if you can’t buy it, you can wet a paper towel, wring it out, and spread it in the steamer. It doesn’t stick to the bottom and is easy to clean!), and place the buns in the steamer in a row; boil a large pot of water, put the steamer on it after the water boils, and steam over high heat for 20-25 minutes!

This concludes the introduction to the recipe for the sauerkraut and beef dumplings. Then all you need to do next is get into the kitchen and make it a reality.