Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Shimizu; 400g Flour; 460g Front leg meat; 500g Northeast Sauerkraut; Some Cooking Wine; Some Soy sauce; Some salt; a little Chicken Essence; 2 pieces Shallots; 3 slices ginger; 1/2 tsp Sugar; 2 tbsp Cooking oil

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The first time I tried to pack dumplings with "Northeast Pickled Cabbage and Pork Filling", the first plate of dumplings I made was given to my mother. The old lady took a bite and said: What kind of filling do you pack today? It is sour and crispy and delicious, and the dumpling skin is also very chewy.
Haha: The old lady guessed it right. Today, the package is made with Northeast sauerkraut and pork stuffing. Of course it is a bit sour. After eating it, I know why people in Northeast love to eat sauerkraut dumplings so much. The taste is really amazing~~~"

Sauerkraut Pork Dumplings

1. Prepare the ingredients

2. Add appropriate amount of water to the flour to form a flocculent shape, knead it into a smooth dough with a chef's machine, and let it go for about 30 minutes.

3. Wash the pork and cut into large pieces, put it into the cook machine and mince it into a puree

4. Rinse the sauerkraut and chop it with a knife

5. Hold the sauerkraut with both hands, gently grasp it, squeeze the water and put it in the meat, and put some green onion and ginger.

6. Hold the sauerkraut with both hands, gently grasp it, squeeze the water and put it in the meat, and put some green onion and ginger.

7. Knead the good dough and knead it into long strips.

8. Use a scraper to make small doses.

9. Use a spatula to form small doses, sprinkle with dry powder, and roll into round pieces with a rolling pin.

10. Put an appropriate amount of pork and sauerkraut filling on the dumpling wrapper and knead it into a dumpling shape according to your own habits.

11. When the dumplings are almost filled, you can start boiling the dumplings.

12. Sprinkle some salt on the water in the pot.

13. Add an appropriate amount of dumplings and gently push it with the back of a spoon, then cover the high heat.

14. After the pot is boiled, stir a little cold water, and then stir the cold water after boiling, repeat 3 times.

15. After all of them float, you can turn off the heat and make the pot.

16. Put it on the plate. If you like spicy food, you can also make some garlic chili sauce.

17. Dip it with garlic chili sauce to taste even better.

Tips:
1. For meat filling, it is better to choose the front leg of pork, with three-point fat and seven-point lean.
2. Northeast sauerkraut is a pickled product. Rinse it before eating it not only tastes better, but also feels more assured.
3. When cooking fresh dumplings, it is better to boil the pot under water. After boiling, you need to stir cold water for 2 to 3 times according to the situation, so that it will be more cooked and delicious.