Pork Sauerkraut Dumplings

Name: Pork Sauerkraut Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g pork; 450g Sauerkraut; 400g Flour; 200g Shimizu; 1/2 tsp salt; Some shallot; A teaspoon Dumpling filling seasoning; Some ginger; A tablespoon Soy sauce

by Happy and happy

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

It's not as good as lying down, and not as delicious as dumplings. In a blink of an eye, there is still a week before the Spring Festival. This dumpling is a must! This delicious dumpling is an indispensable thing for northern families during the New Year. What they look forward to most when they are young is the New Year. In addition to having new clothes and money for the new year, this is the meat dumplings that are not usually available. During the New Year, you can kill pigs and sheep. After opening up to eat, the folks also used this way of eating to reward their hard work for a year. It can be seen that "eating" is a very important thing for people!

Although the living conditions are much better than before, the food is more abundant, and you can have a copy of your favorite dumplings at any time, but you still have to have dumplings during the Chinese New Year. It seems that this has become a ritual. It feels like it hasn't Chinese New Year if you don't eat it. What I am sharing this time is a characteristic dumpling from a northern family. Southerners probably have not eaten it-pork and sauerkraut dumplings. I used to make this stuffing for my mother-in-law, and my mother-in-law said before that it can be delicious! But after eating, he said: "Next time I will wrap this stuffing too!".

Ingredients

300g Pork
450g Sauerkraut
400g Flour
200g Shimizu
1/2 tsp Salt
Some Shallot
A teaspoon Dumpling Filling Seasoning
Some Ginger
A tablespoon Soy Sauce

Pork Sauerkraut Dumplings

1. First mix water and flour together, knead into a smooth dough, cover with plastic wrap or put in a small basin and cover, let stand for 30 minutes;

2. Squeeze the sauerkraut to remove the water, and peel the pork;

3. Cut the green onion and ginger into small pieces, and cut the pork into small pieces;

4. Use a knife to chop the sauerkraut shreds squeezed through the water;

5. Put the meat in the cooking bowl, and put the green onion and ginger in it together;

6. Minced meat with a cooking stick;

7. One or two minutes will be fine, if you want delicate, you can twist a few more times;

8. Because I have a lot of minced meat, I took out a part, leaving about 300g of minced meat, put in the chopped sauerkraut, add salt, light soy sauce, dumpling filling seasoning, and stir evenly with chopsticks;

9. Roll the rested dough into strips and cut into small pieces with a knife;

10. The cut dough is flattened with the palm of your hand, and then rolled into a round dumpling wrapper with a rolling pin;

11. Take a dumpling wrapper and put it in pork sauerkraut filling;

12. Wrapped into the shape of dumplings. My bag is a bit ugly, I believe most of the bags are better-looking than mine;

13. Put the made dumplings on the dumpling curtain;

14. Boil water in a pot, put the dumplings in, pour a small bowl of cold water after the water is boiled, pour another bowl after the water boils, and boil the cold water three times. After all the dumplings come up, they will be cooked;

15. Dumplings are placed on a plate or bowl, and ready to be eaten when they are served.

16. Take a bite, delicious.

Tips:
Remember to eat the cooked dumplings while they are hot. If you don’t want to eat them temporarily, remember to divide the dumplings one by one and put them on another plate or bowl so that the cooked dumplings will not stick together. Up. Otherwise, it will stick to the skin.