Steamed Dumplings with Sauerkraut

Overview

The weather is getting warmer, so seize the last opportunity to eat sauerkraut.

The dough is leftover from the last time I made steamed dumplings and was frozen in the refrigerator. You can use it after thawing. If not, knead it now, measure out the required amount and blanch it with hot water until 60% done, let it cool and knead it into a dough. If it is too dry, add water.
My mother-in-law pickled the sauerkraut herself, peeled off the leaves layer by layer and rinsed them under running water. There are also bags of shredded ones in supermarkets, which need to be poured out, washed and then chopped.
Cut the sauerkraut into shreds and then chop into small pieces, wrap it in a drawer cloth to squeeze out the water, and squeeze it as dry as possible.
Defrost the meat filling and put it into a pickled vegetable basin. Add a spoonful of bean paste and a spoonful of sweet noodle sauce. This spoon is a long-handled spoon used for bibimbap. The salt is the small spoon that comes with the seasoning box, and half a spoonful of MSG is also the same. A little five-spice powder to taste, chopped green onion and ginger and add it. Finally, add 40 grams of cooking oil, more oil for sauerkraut.
Mix well.
Use your favorite method to make dumplings. Steamed dumplings are larger than boiled dumplings. Boil the water in the steamer, brush the steamer with oil and put the dumplings in. After the water boils, put the steamer into the pot, steam for 15 minutes and then turn off the heat and simmer for 3 minutes.