Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g High-gluten flour; 500g Pork filling; 500g Sauerkraut; Some oil; Some salt; Some Five spice powder; Some Mushroom powder; Some Soy sauce; 1 shallot; 1 piece ginger; Some Old soup

by Sea waves

5.0 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

The dumplings stuffed with sauerkraut and pork, the favorite of Northeastern people, used to be only available in winter. Now sauerkraut can be bought in supermarkets all year round. Among the large stuffed dumplings in the Northeast, the sauerkraut pork stuffing is second to none. It has the characteristics of the Northeast, is fragrant but not greasy, and has the effect of invigorating the spleen and appetizing. As the saying goes, dumplings are not as delicious as dumplings. Dumplings with delicious flavor and rich fillings have always been a delicacy in people's hearts. Especially during the New Years and festivals, dumplings are one of the indispensable protagonists on the table. "

Sauerkraut Pork Dumplings

1. Add appropriate amount of water to the flour to form a dough, and cover it with plastic wrap. The noodles should be softer. The so-called soft noodle dumplings and hard noodle soup are easy to open when they are too hard.

2. Prepare the pork filling.

3. Peel the green onion and ginger, wash and chop.

4. Add a little old soup, chopped green onion, ginger, salt, five-spice powder, mushroom powder, and soy sauce to the pork filling in one direction, then add oil and stir evenly; adding lard is more fragrant! If there is no old soup, it is okay to add a little water.

5. The purchased sauerkraut is washed and chopped repeatedly.

6. Add the minced meat and stir well.

7. Take out the good dough, knead the dough into long strips, pull the dough agent according to your favorite size, roll it into dumpling skins, and then make dumplings.

8. Add appropriate amount of water to the pot. After the water is boiling, add the dumplings. Be careful not to stick. Bring to a boil, pour cold water, then boil and then pour cold water. The dumplings can be removed after the third boil. The dumplings are cooked just right.