Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Northeast Sauerkraut; 500g Minced meat; 500g Flour; 5 pcs Shallots; 1 tablespoon ginger; 1 tablespoon salt; 3 tablespoons Very Fresh Soy Sauce; 1 tablespoon pepper; 3 tablespoons Cooking oil

by Rare Reviews

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are northerners at home, and every winter, when the temperature drops, it is always there in the shade of the kitchen when it is suitable for storing Northeast sauerkraut. Use it to stew meat and stew vermicelli is delicious. Today I made dumplings stuffed with sauerkraut and pork to satisfy the homesickness of people in the Northeast. "

Ingredients

500g Northeast Sauerkraut
500g Minced Meat
500g Flour
5 pcs Shallots
1 tablespoon Ginger
1 tablespoon Salt
3 tablespoons Very Fresh Soy Sauce
1 tablespoon Pepper
3 tablespoons Cooking Oil

Sauerkraut Pork Dumplings

1. Soak sauerkraut in clean water for 1 to 2 hours.

2. Take out and drain the water and chop it up, put it with the minced meat, and add the appropriate amount of auxiliary seasoning.

3. Mix evenly into fillings and let stand for a while.

4. Add 1 tablespoon of salt to the water, pour in flour and make a dough, knead smoothly, divide into small doses, and roll into dumpling wrappers.

5. Put stuffing in the skin and make dumplings.

6. When one person eats, use a milk pot, add water to the pot and boil the dumplings.

7. After it is cooked, you can eat it directly or dipped in soy sauce.

Tips:
1. The ratio of flour to water is 2:1, awake with the dough first, and then adjust the filling.
2, sauerkraut absorbs oil, and the meat should be more delicious with a little fat. I don't like to replace the fatty meat with edible oil such as salad oil.