How to make dumplings stuffed with potatoes and sauerkraut

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  1.Potatoes, thickly sliced, a little oil, pepper, pepper, onion, minced ginger and garlic cloves, stir-fry in a pot, potatoes in a casserole Simmered, potatoes simmered in broth are also delicious.

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  2. Pickled the sauerkraut for several months, washed and dried.

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  3. Cut the sauerkraut into strips, no need to chop, so the crispy sauerkraut is delicious to eat It’s time to chew something.

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  4.Crush the potatoes with bare hands, put them in a large pot, peel the ginger, and use a grater You can rub out the ginger juice, add a little salt and squeeze in the filling.
  Cut the peppercorns, aniseed, and chopped onions into the pot, and pour them into the filling while it’s still hot.
  Stir vigorously and quickly in one direction, and stir evenly with your hands.
  Add a little coriander to enhance the flavor.If you don’t like it, you can leave it out.

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  5. Fold the dumpling wrapper (semi-finished product) purchased in the supermarket in half, the wrapper is thin and the filling is large Round and round.
  Wrap in plastic wrap to facilitate freezing and shaping.
  Store frozen dumplings in the freezer and take them as you go.
  Use the oil, salt, soy sauce and vinegar sauce as you like.
  Boiled frozen dumplings in cold water, or fried and frozen dumplings ~ "Both are good"!