Approximately 200 grams of flour

Amount of water

1/3 pickled cabbage

1 small bowl of pork

Soy sauce

Thirteen spices

Ginger powder

Minced scallions

Salt

Vegetable oil

Pinch of nori (seaweed)

Sprinkling of green onion

1 small cilantro plant

Salt-free shrimp peel in moderation

Salt in moderation

1 tablespoon of chili oil

Soup dumpling steps

1

Flour and water, and form a soft and moderately soft dough, and molasses for half an hour or so

2

Molasses preparation Stuffing. Northeastern sauerkraut, this one is relatively large

3

I only broke off 5 slices, which is about 1/3 of the whole sauerkraut, and cut it into pieces

4

Grind it with a meat grinder. The family always do stuffing, we recommend that you buy a meat grinder, it is very convenient, crushed vegetables is just a dozen seconds, crushed meat to go to the fascia, fine meat is not half a minute on the crushed

5

Sauerkraut clenched and dried

6

Meat filling a small bowl of sauerkraut like oil, it is recommended that a little more fat

7

Meat and sauerkraut to put it together, add minced onion, ginger powder, thirteen spices, salt, and so on. If you want to get up early to make dumplings, both the flour and the filling can be prepared the night before. Don't put seasoning on the filling, add seasoning before wrapping the next day

8

Mix well.

9

Molasses good dough under the dosage

10

Rolled into a skin

11

Put into the filling

12

Wrapped up

13

Packed with what shape all, the last three dumplings left wrapped in the skin of the sugar filling. My dumplings are usually bigger in size

14

Cook the dumplings, filling them with cold water 3-4 times, until the dumplings float and the skin pops up quickly when pressed

15

Add a pinch of salt, chopped green onion, cilantro, nori, shrimp, chili oil to a bowl

16

Punch in the dumpling soup

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17

Put on the cooked dumplings to eat. Because I wrapped the pickled cabbage filling, itself has a sour flavor, I did not add vinegar in the soup, added vinegar is sour soup dumplings, suitable for matching with meat filling, to relieve greasiness and increase the aroma.