material

500 grams of Chinese sauerkraut

300 grams of tofu

750g flour

Proper amount of salt

Proper amount of soy sauce

Proper amount of sugar

Proper amount of water

Method for making jiaozi with bean curd and pickled cabbage

Warm water and noodles, so that the dumpling skin will be somewhat translucent when cooked. After kneading into a ball, sober up, remember to cover it with plastic wrap or pot cover to prevent it from getting dry.

Rinse the sauerkraut carefully, then crush or chop it with a vegetable grinder, and squeeze out the water for later use.

Cut the tofu into small pieces and stir-fry in the oil pan for a long time. Be careful not to burn it. Finally, stir-fry the tofu until it becomes smaller and bites slightly harder.

Put the fried tofu and the drained sauerkraut together, add some sugar and soy sauce. Because sauerkraut itself is salty, you must put less salt or not. You can try some before you wrap it.

Na ~ handbag jiaozi

Wrap it and cook it. Eat it after cooking.