Name: Northeast Pickled Cabbage Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork filling; 300g Northeast Sauerkraut; 700g dumpling skin; 1 tablespoon salt; 1 piece ginger; 1 tablespoon Oyster sauce; 1 tablespoon Five spice powder; 1 tablespoon Cooking Wine; 3 tablespoons Corn oil; 1 tablespoon pepper

Northeast Pickled Cabbage Dumplings

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Although I am not from the Northeast, I really like sauerkraut in the Northeast, mainly because of my husband's influence. After returning to the Northeast with him, I fell in love with sauerkraut. Whether it is fried noodles with sauerkraut or stewed white meat, I like it very much. Yes, this kind of sauerkraut cannot be pickled in Chongqing, because the weather is hot and the salt content of sauerkraut is low, it is easy to smell, so when you want to eat it, you can only go to the supermarket to buy a package and make it back. In the past, people in the Northeast had two indispensable things in their homes, one was the sauerkraut tank, and the other was the big stone for pickling sauerkraut. This is true for the poor, as are the wealthy and wealthy. At that time, Zhang Zuolin's mansion was equipped with seven or eight sauerkraut jars, but it was often not enough. Zhang Xuesi's son, Zhang Xueliang's younger brother, Major General Zhang Xuesi, an official worshipper of the PLA Navy Chief of Staff, was persecuted during the Cultural Revolution, and when he died, he wanted to eat this sauerkraut most.

Northeast Pickled Cabbage Dumplings

1. Preparation materials: a bag of sauerkraut, pork filling

Northeast Pickled Cabbage Dumplings recipe

2. Take out the sauerkraut and wash it several times, cut into shreds and chop, squeeze out the water

3. Ginger is also chopped finely

4. Put the pork stuffing in a basin, add cooking wine, salt, five-spice powder, pepper, minced ginger, oyster sauce, corn oil and mix well

5. Then put the fine sauerkraut into the meat filling and mix evenly.

6. Right amount of dumpling wrapper

7. Take a piece of dumpling skin, wrap it with sauerkraut and pork filling, and knead it into a raw dumpling

8. Make all the dumplings at once

9. Put it in the pot and cook the serving plate

Tips:
1. Don't overcook the dumplings, order water three times, and boil the water three times.
2. Sauerkraut should be soaked in water to remove the excess sourness, otherwise it will be too sour and not tasty;
3. It is best to use fat and lean pork. The pure and lean pork is not tasty. It is fine to eat 7 minutes, 3 minutes fat, or 50%, because sauerkraut is very greasy, so you don’t have to be afraid of eating it oily;
4. Put more oil in the sauerkraut filling, otherwise it will be very dry and will not taste good.