Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 280g Sauerkraut; 180g Pork belly; 350g Flour; Some salt; Some Cooking oil; 1 stage shallot; 6g Cooking Wine; 2g Dumpling seasoning powder; 1g Ginger powder; 6g Soy sauce; 3g sesame oil; 170g Shimizu

by Winter mood

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have eaten my mother's sauerkraut and pork dumplings since I was young. Every winter, my mother buys some cabbage pickled cabbage. The sauerkraut is ready after a month. Around the Spring Festival, the most dumplings are sauerkraut and pork stuffing. Now my mother is old and I have grown up, and the dumplings stuffed with sauerkraut and pork have been passed to me. The process of filling, rolling and making dumplings can be done by myself. It is my mother who tastes the dumpling Dumplings stuffed with sauerkraut and pork. "

Sauerkraut Pork Dumplings

1. Ingredients: flour, green onions, pork belly, sauerkraut (chopped in advance).

2. Mix the flour with water, knead it into a smooth and hard dough and place it aside.

3. Chopped green onions.

4. Add salt, dark soy sauce, light soy sauce, chopped green onion, ginger powder, cooking wine, cooking oil, dumpling seasoning powder, appropriate amount of water, and stir in one direction to form a moist meat filling.

5. Add sauerkraut.

6. After mixing well, pour in sesame oil and mix well into sauerkraut pork filling.

7. Move the dough to the panel, knead it for a while, knead it into long strips, and cut it into equal-sized noodles.

8. Roll the small dough into a round dough piece with a thickness in the middle and thin around the edges.

9. Scoop an appropriate amount of sauerkraut and pork filling into the dough.

10. Fold the dough sheet in half and pinch the edges of the dough with the help of the tiger's mouth.

11. Look, big-bellied dumplings, I like the stuffing a lot, so all of them are big-bellied. Boil water in the pot and put the dumplings in. After boiling for three times, when the belly of the dumplings is bulging, it indicates that the dumplings are mature. Take them out.

12. Finished product.

Tips:
The sauerkraut must be marinated for 30 days before eating. The sauerkraut must be washed with water and then chopped to mix with the filling, otherwise it will be too sour and taste bad.