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How to Make Delicious Corn Flour and Sauerkraut Dumplings at Home? - Microwave Recipes

How to Make Delicious Corn Flour and Sauerkraut Dumplings at Home?

Q: Can I use another type of meat instead of pork for the filling?
A: Yes, you can substitute pork with chicken, beef, or even a vegetarian alternative.

Q: Is it necessary to use hot water to mix with the corn flour?
A: Yes, using hot water helps to cook the corn flour slightly and ensures a smooth dough.

Q: How do I know when the dough has risen enough?
A: The dough should double in size and feel soft and not too stiff.

Q: Can I freeze these dumplings for later use?
A: Yes, you can freeze the dumplings before steaming and steam them directly from frozen when needed.

Corn Flour and Sauerkraut Dumplings


  • 300g Corn Flour
  • 100g All-Purpose Flour
  • 4g Yeast
  • 800g Sauerkraut
  • 200g Pork
  • Half a Green Onion
  • 3 slices of Ginger
  • 2 tablespoons Cooking Wine
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Sichuan Pepper Powder
  • 1 tablespoon Yellow Bean Sauce
  • Salt, to taste
  • Cooking Oil, as needed
  1. Scald corn flour with freshly boiled water, stirring until no dry flour remains. Let it cool slightly.
  2. When the corn flour mixture is cool enough to handle, add yeast and mix well. Then, add all-purpose flour and knead into a medium-firm dough. Let it rise.
  3. Chop pork into mince. Add finely chopped green onion, ginger, and Sichuan pepper powder. Pour hot oil over these ingredients.
  4. Season with cooking wine, soy sauce, salt, and yellow bean sauce.
  5. Finely chop the sauerkraut and squeeze out excess moisture. Mix into the pork filling.
  6. Form the mixture into your preferred shapes, steam for 15 minutes, then let rest in the steamer for an additional 5 minutes before serving.
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  • High in fiber from corn flour and sauerkraut.
  • Provides protein from pork.
  • Contains essential vitamins and minerals from green onions and ginger.