How to make Baicai Dumplings

1.Wash and chop the purchased sauerkraut

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  2.The meat filling I chose is fatter, and the ratio of fat to thin is about 6:4.Use a pan to stir-fry the oil until the meat turns into dark yellow pellets.Friends who like to eat light food can pour out some of the oil.(Because I prefer this kind of food, the meat filling in Chaoganba has a special aroma, just like the fat from killing pigs in the countryside)

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  3. Add appropriate amount of salt, oil, sesame oil, chicken essence, and a small amount of sugar to the fried meat filling and pickled cabbage filling, and mix well.(Because there is a lot of fat in the meat, there is no need to add vegetable oil, so the taste is fresher.)