condiments

Corn flour (yellow) 200g, flour 100g, yeast powder 5g, northeast sauerkraut 1 bag, salt, chicken essence, onion, sesame oil 5g, water 150g, lard (suet) 50g, ginger powder and spiced powder 5g.

working methods

1. Wash sauerkraut with clear water, dry it, cut it into pieces with a knife, cut lard residue into pieces, and put it in a basin for later use.

2. After mixing corn flour and white flour, melt the yeast powder with a little warm water and pour it into the flour. Then pour it into the water several times, stir it out with chopsticks, and knead it into smooth dough by hand. Cover them with plastic wrap or put them in a warm place to double their size.

3. Add chopped green onion, ginger powder, spiced powder, salt, chicken essence, sesame oil and other seasonings and mix well to adjust the filling.

4. Cut the fermented dough into appropriate sizes, take one, flatten it by hand, wrap it in vegetable stuffing, and wrap it.

5. Put the wrapped jiaozi in a steamer, put it on the pot with cold water, simmer for 10- 15 minutes (this will make the noodles fully awake), then boil it with high fire and steam it for 10 minutes, and turn off the fire.

Cooking tips

1, because there is corn flour, the flour will split, but just put the dough away when you wrap it, and don't expose the filling.

2. When mixing flour, you can also scald the corn flour with boiling water and mix it with white flour, so that the flour will not be too loose and it will be better to wrap some. The stuffing can also be white radish vermicelli shrimp skin or cabbage vermicelli shrimp skin.