How to make vegetable dumplings?

1, wheat flour 250g, corn flour 250g (yellow), pork stuffing 50g, northeast sauerkraut 300g, vermicelli 1 small roll (dry); Accessories: 3g of alkali, 5g of yeast powder, appropriate amount of salad oil, appropriate amount of salt, soy sauce 10g, 30g of shallot, appropriate amount of pepper powder and 200g of water.

2.* * * 500g of flour and corn flour (I used the ratio of 1: 1. If I feel that coarse grains are as hard to swallow as I am, I can mix flour and corn flour 2: 1 or 3: 1) in a pot. Add yeast powder and edible alkali (optional) and pour in.

3. Knead all the granules into a smooth dough. The dough should be hard, not too soft, because corn flour is rough and doesn't like molding, and it will be soft after fermentation. It is too soft, and the finished product is not full and uneven.

4. Put the mixed dough in a warm place and ferment it to twice the size. I forgot because I was busy with other things, and it was a little big and the dough was a little soft. Let me remind you here.

5. Break off the leaves of sauerkraut one by one, wash them with clear water, shred and dice them, and hide a little. Then squeeze out the water from the pickled cabbage and put it in the basin. Put the vermicelli in hot water and cook it with low heat until there is no white hard core inside. Then remove the cold water, chop the vermicelli into a sauerkraut basin, heat the wok and put it into vegetable oil (generally, there will be a little more oil in cooking, because there is no oil in it when mixing the stuffing).

6. Put the dried minced meat into the sauerkraut vermicelli basin, add the chopped green onion, add the pepper powder and salt, mix well, and taste. Knead the dough evenly and divide it into small dough with uniform size. Take the small dough and flatten it into a round skin (don't roll it too thin, it is easy to expose the stuffing). Add the mixed stuffing, and close the edge of the skin without pinching out beautiful wrinkles.

7. Put it in a steamer, put cooking oil, cold water, medium or small fire on the steaming curtain, boil and steam for 20 minutes, and extend it by 5~ 10 minute if the package is large.