Sauerkraut and pork pie

Overview

Golden on both sides, crispy on the outside, full of sour and salty filling, this is a Northeastern-style pickled cabbage and pork pie.

Ingredients: flour, sauerkraut, pork belly stuffing, green onions, salt.
Add salt to the flour, pour warm water, and knead into a smooth and soft dough. Set aside for 30 minutes.
Chop the green onion into pieces.
Add cooking wine, light soy sauce, dark soy sauce, ginger powder, dumpling seasoning powder, chopped green onions, cooking oil, and salt to the pork belly filling. Stir the meat filling in one direction until evenly mixed.
Add sauerkraut and mix well.
Pour in the sesame oil, mix well, and the sauerkraut and pork filling is ready.
Transfer the dough to a board, knead slightly and cut into eight equal parts.
Take one side and roll it into a thin crust, and put an appropriate amount of sauerkraut and pork filling into the crust.
Wrap it up like a bun and pinch the edges tightly.
Turn over and place.
Put a little oil in the pan and put the pie base.
Fry both sides until golden brown. When the pie is elastic, it means the pie is mature. Take it out.
Finished product.
Finished product.