How to make kohlrabi shako dumplings
Wash the materials
Cut into pieces separately
Add light soy sauce, cornstarch, salt and mix well
Add scallion, shaku, and kohlrabi, and mix well to form a filling.
200 grams of flour, add a little salt.
Add water in portions and mix into a snowflake shape.
Knead the dough by hand and ferment for 10 minutes with plastic wrap.
Then take a part of it and roll it into thin slices. Use a cup to press out a round shape to form a dumpling wrapper. (Because I don’t have a mold, I use a cup instead)
Add the fillings and make dumplings.
This is a made dumpling.
I can’t finish it at a time. I divide it with dishes and put it in the freezer. After about an hour, I put the dumplings into the fresh-keeping box one by one. At this time, the dumplings no longer stick together. Eat and use.
Put it in a steamer and steam for 15 minutes.
This is the steamed dumpling.