How to make vegetarian sauerkraut dumplings

Sauerkraut is a kind of pickled vegetable that is commonly eaten in the Northeast in winter. There are many ways to cook sauerkraut. The most common ones are sauerkraut buns and sauerkraut dumplings. Usually some pork belly is added to them. Of course, you can also make vegetarian sauerkraut buns, which taste good, especially for promoting digestion. When making vegetarian buns, you can add eggs. Let’s take a look at how to make vegetarian sauerkraut buns.

How to make vegetarian sauerkraut dumplings

Ingredients: 500g flour, half a head of sauerkraut, 2 eggs. Accessories: appropriate amount of yeast, appropriate amount of thirteen spices, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of vegetable oil, appropriate amount of soy sauce.

1. Dissolve the yeast in warm water and set aside

2. Put the flour into the bowl. You can add an egg to make it softer.

3. Pour the yeast water into the basin and stir the flour into flocs with chopsticks

4. Knead into a smooth dough, cover and ferment

5. Wash the sauerkraut twice with clean water and soak it for a while

6. Cut the pickled cabbage into small pieces and set aside two eggs

7. Add some vegetable oil to the pot

8. Add egg liquid and set aside

9. Leave some oil in the pan and sauté chopped green onions until fragrant

10. Add the pickled cabbage and stir-fry until fragrant

11. Add the eggs and stir well

12. Add thirteen spices soy sauce and salt to taste

13. Let the dough ferment until it doubles in size.

14. After the dough is deflated, pinch it into small pieces and roll them into bun wrappers

15. Wrap the sauerkraut filling in the steamer and place it in cold water.

16. The dish can be served in 15 minutes after boiling.

What are the benefits of eating sauerkraut?

1. It contains more nutrients than boiled water. Although the nutritional value of sauerkraut is far less than that of green leafy vegetables such as spinach, and even less than that of Chinese cabbage (see the table below), it still contains some nutrients, at least more than boiled water.

2. Enrich the variety of vegetables on the table. Sauerkraut is a vegetable after all, and it can make the winter table more abundant. Although sauerkraut is actually Chinese cabbage, strictly speaking it is not in line with the principle of food diversity, but it is at least a change in the way of eating it, so you don't have to eat Chinese cabbage all day long.

3. Eating sauerkraut has become a tradition that northerners can inherit. There is no doubt that this tradition is associated with low productivity. No matter how you look at it, the habit of eating sauerkraut is a "sequelae" left over from the poor days.

4. There is relatively little pesticide residue in sauerkraut. Compared with off-season vegetables produced in greenhouses in winter, cabbage has relatively less pesticide residues, and after a long period of pickling, the original pesticide residues will also decompose - the pesticide residues are lost along with the nutrients. However, it should be pointed out that some people regard sauerkraut as a seasonal vegetable in winter, which is a metaphysical mistake.