Potato stuffing: 45g butter, 85g chopped onion, 420g frozen mashed potato, 6g salt and 2g white pepper.
Dough: 3 eggs, 227g sour cream, 375g flour, 2g salt, and baking powder 15g.
Practice steps
Step 1: Kimchi stuffing: Drain the German kimchi and chop it up. Melt the butter in a deep pan, stir-fry the onion, and cook the onion until transparent, about 5 minutes. Add sauerkraut and cook for another 5 minutes. Season with salt and black pepper. Then put it on the plate.
Step 2: Potato stuffing: Melt the butter in a deep pot, stir-fry the onion, and cook the onion until transparent, about 5 minutes. Add mashed potatoes and stir fry. Then season with salt and black pepper.
Step 3: Dough: Mix sour cream and eggs evenly. Mix flour, salt and baking powder and sieve. Pour the mixture of sour cream and eggs into flour and knead it into dough. Put the dough on the surface and bounce the flour to ferment. Divide the dough into two halves, then stick the dough into a skin with a thickness of 0.3 cm, and then print a circle with a diameter of 7 cm with a mold.
Step 4: scoop up 1 tablespoon of potato stuffing with a spoon and put it in the middle of each round dough. Wet the edge of the dough with water, and then close the pinch edge. Use the above procedure to wrap the remaining kimchi stuffing with the other half of flour.
Step 5: Cook a pot of light salt water in a large pot. Cook jiaozi for 3 to 5 minutes until the jiaozi floats. Put jiaozi away.