2. When the noodles are evenly mixed, set them aside and cover them with a damp cloth to prevent them from drying out. This process is called dough rising, and it takes about 30 minutes.
3. While the noodles are rising, mix green onion, ginger, sesame oil, monosodium glutamate and soy sauce with the meat and marinate for 10 to 15 minutes. Then, the pre-washed, soaked potherb mustard chopped into minced, kneaded with the hands of the dough, the inside of the water squeeze out, but do not squeeze too dry, otherwise the texture will not be good. Then mix with the meat mixture.
4. After waking up, grab a handful of dough and put it in your hand, roll it round and slap it with both hands, the dough will be spread in both hands; put the filling in it, turn the dough upwards and press the filling in with both thumbs at the same time, so that the dough will be pushed evenly, and the thickness will be the same. If you don't put enough water in the dough, it may not close as easily.
5. Pinch the dough into a ball and put it on the pot, with the drawer cloth in the center to make it easier for the dumplings to heat up, and steam for 30 minutes.
1. 500 grams of flour and cornmeal*** (I use a ratio of 1:1, like the old Sun, who feels that coarse grains are difficult to swallow, you can use flour and cornmeal 2:1 or 3:1) into the pot and mix it
2. Add yeast and cooking soda (you can omit) while pouring warm water and stirring with chopsticks into small lumps, pour 2/3 of the water can be used, because the absorbency of the different brands of flour is also different. The water absorption of different brands of flour is also different, the rest of the water can be added according to the actual situation
3. will be small lumps are kneaded together into a smooth dough, the dough should be a little bit hard, not too soft, because the cornstarch is more rough do not love the molding, the fermentation will also be softer, too soft, finished product is not full, hair flat
4. will be good and good dough and put in a warm place to ferment until double the size of the picture, because of me! I was busy with other things to forget, a little hair big, and the noodles and a little soft, so here a special tip
5. the leaves of the sauerkraut one by one to break down, washed with water
6. first cut into shredded and then cut into dices, a little dodge, and then the sauerkraut with the hands of the end of the water squeezed into a pot
7. the vermicelli into hot water over a low flame to the inside of the white hard heart, and then fish. White hard heart, and then fished out of cool water
8. Chopped vermicelli into the sauerkraut pot
9. frying pan hot into the vegetable oil (usually frying the amount of oil and then a little bit more, because when mixing the stuffing is no longer put oil), hot into the minced meat frying loose brown, put the soy sauce stir fry well off the fire, dry until not hot
10. Add chopped green onion
11. Then add pepper, salt and mix well, taste, basically cooked taste is nothing
12. hairy dough kneaded evenly divided into evenly sized small dough
13. take a small dough flattened rolled into the middle of the thick surrounded by thin round (do not roll too thin, easy to reveal the filling), put in the mix of the filling
14. . the edges of the skin together, do not have to pinch the beautiful fold, as long as the pinch is not leaking on it
15. and then organized into a steamed bun shape
16. into the steamer, the steam curtain smeared with cooking oil, cool water, medium heat or medium-low heat, open the pot and then steam for 20 minutes on it, if the package is relatively large on the extension of another 5 ~ 10 minutes