"sauerkraut Dumplings" in Northeast
1.
The order of cooking is arranged, which saves time and facilitates the application of ingredients.
The choice of sauerkraut: you can choose either bagged or cut. Squeeze the sauerkraut in water first, then soak it with tap water, repeat twice, and then soak it with hot water. In the sauerkraut, I introduced the reasons for pickling sauerkraut in detail, which is omitted here.
2.
Making noodles: The dough for sauerkraut dumplings and our normal dumpling dough are similar in softness and hardness. Master the softness and hardness of noodles: steamed buns, noodles, and dumplings are a little harder, while cakes are softer. For soft dough, just add more water and knead slowly, don't apply too much force to the dough. For hard noodles, add less water and knead the noodles vigorously. Practice makes perfect in everything, my friend, I can only help here!
3.
pork. I chose the meat of the pig’s butt, which is a little fat and lean. If you like meat, you can choose pork belly. The meat is washed and chopped. I suggest buying the meat by myself and chop it up so that it is clean and the meat tastes better
4.
The sauerkraut is chopped and dried. I like to squeeze all the moisture. My dad likes to eat good water, so I can keep some water when I pickle up sauerkraut. 2 tablespoons of edible oil, 1 scallion, 2 slices of ginger, 2 tablespoons of Chinese pepper powder, 1 tablespoon of monosodium glutamate, appropriate amount of Haitian soy sauce, and 3 tablespoons of salt. If the salt is well added, the flavor will float out as soon as the filling is mixed! Put all the ingredients and stir in one direction
5.
Wrapped sauerkraut dumplings. Use more water to cook the dumplings, boil the water and move the dumplings slowly along the side of the pot, push them into the pot steadily, and be careful to burn yourself. Use a slotted spoon to gently stir in one direction, then cover the pot, medium heat, until the dumplings are cooked, turn over the water, open the lid, as long as the dumplings do not overflow the pot, there is no need to put cold water. Use a colander to push in one direction. When the dumplings are cooked, they will all surface. Pick up a stuffed part of the dumpling with your fingers, and it will feel soft and ready. If you don't master it, you can take a bite and taste!
Tips:
The main part of the sauerkraut stuffed dumplings is pickled sauerkraut. Cooking oil must be added, less pork belly and more lean meat.
I heard my grandmother say, what you make dumplings, your future spouse will be like that! A few of my friends tried it and it really came true, hehe! Do my dumplings look good? If you are curious, you can try it! Hehe!
