Method for making large steamed dumplings with corn flour and sauerkraut

2 egg yolks

Soda powder 2g

Sugar10g

Yeast 5g

Warm water 150g

Stuffing:

500 grams of sauerkraut

200 grams of meat stuffing

2 onions

3 slices of ginger

Salt 1.5 salt spoon

Chicken essence 1 salt spoon

Shisanxiang 0.5 salt spoon

3 drops of oyster sauce

1 tablespoon soy sauce

Proper amount of vegetable oil

The Method of Steamed Dumplings with Corn Flour and Sauerkraut

Preparation of materials ~ steps of making steamed dumplings with corn flour and sauerkraut 1

Put the yeast in a small pot, pour in 150g warm water, stir evenly and melt into yeast water for later use ~

The recipe is 150g warm water, not boiled water. The second step of making steamed dumplings with corn flour and sauerkraut.

Flour+corn flour = pour into a basin and stir the flour ~

Pour boiling water and mix well ~

Beat in the egg yolk ~

Add baking soda and sugar ~

The third step of making large steamed dumplings with corn flour and sauerkraut

Pour the yeast water bit by bit ~

Stir into a floccule ~

Knead into a smooth dough ~

Cover with plastic wrap and put it in a warm place. Ferment it to twice the size of steamed dumplings for the first time, and use corn flour and sauerkraut. Fourth step

Mix fillings when making dough:

Wash onion and ginger and cut into powder for later use ~ Steamed dumplings with corn flour and sauerkraut Step 5

Wash the sauerkraut with clear water several times ~

Dry the water and put it on the chopping board ~

Chop it into pieces ~

Spare vegetables ~ big steamed dumplings with corn flour and sauerkraut Step 6

Pour the meat into the basin ~

Add minced onion and ginger, salt, chicken essence, thirteen spices, oyster sauce, soy sauce and oil ~

Then pour in sauerkraut (you can put more oil with less oil) ~

Stir clockwise and marinate for 20 minutes ~ Step 7 of steamed dumplings with corn flour and sauerkraut

Fermented dough, especially fluffy ~ Steamed dumplings with corn flour and sauerkraut Step 8

Sprinkle some flour on the chopping board, take out the dough and knead it for a while to exhaust ~

Knead into strips ~

Divide into even doses ~

Take out a part of the agent and roll it into a thin and uniform cake crust ~ ninth step of steamed dumplings with corn flour and sauerkraut

Put the stuffing on the crust and start wrapping the big jiaozi (the shape of the bag is random) ~