This is one of my very favorite dishes, now I share the method with you, hope it can help you.

Materials

Cornmeal (yellow): 200g; ? Flour: 100g;

Yeast: 5g; ? Northeast Sauerkraut: 1 bag;

Water: 150g; ? Lard: 50g; ? Green onion: appropriate amount; ? Ginger powder: appropriate amount; ? Five spice powder: appropriate amount; ? Salt: appropriate amount; ? Chicken essence: a little; ? Fragrant oil: 5g;

The way to make vegetable dumplings

1

Mix the cornmeal and white flour, then pour the yeast into the flour with a little warm water, and then pour in the water in small batches to stir out the small lumps with chopsticks and then knead the dough into a smooth dough with your hands, cover with plastic wrap or a wet arrangement and let rise in a warm place until it's twice as big

2

Clean sauerkraut in water and dry it out. After drying, cut it into pieces with a knife, and cut the lard residue into pieces and put it in a pot

3

Put in the chopped green onion, ginger powder, five-spice powder, salt, chicken essence, sesame oil and other seasonings and mix well to make the filling

4

Cut the fermented dough into appropriate-sized dosage, take one dosage and flatten it with your hands and then wrap it in the filling, and then tighten the mouth and ball up the dough

5

Turn the wrapped dumplings into a smooth dough, cover with cling film or wet cloth and place in a warm place to double the size of the dough. >Put the wrapped dumplings into a cage drawer, cold water on the pot, first small and medium heat for 10-15 minutes (so that the noodles can be fully developed), then high heat boil and high heat steaming for 10 minutes can be turned off