Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 400g Pork Rump; 300g Northeast Sauerkraut; Some. chopped green onion; 3g Ginger powder; 3g Five spice powder; 3g Sugar; 15ml Soy sauce; 20ml Cooking Wine; a little Chicken Essence; Some. sesame oil

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Sauerkraut and pork dumplings are naturally not to be forgotten. This is a classic delicacy loved by people in the Northeast. Although we are not from the Northeast, it does not hinder our love of Northeast cuisine. Food is boundless!
Speaking of sauerkraut and pork dumplings, I haven't eaten them for many years. When I was young, many neighbors in the neighborhood had parents from the Northeast, so this dumpling is also delicious every weekend in autumn and winter.
That taste is definitely for you to never forget. Now it has become the taste I miss, the taste in my memory.
I happened to see Northeast pickled cabbage in the supermarket a few days ago. It was really kind. I was thinking about pickled cabbage and pork dumplings, so I bought a pack immediately and I wanted to reminisce about the taste in my memory when I went home.
Some ingredients are matched together, it is really a natural pair, such as this sauerkraut and pork, the sour has an umami taste, the pork is not greasy at all, and the aftertaste is endless.

Chopping stuffing, rolling the skin, making it, the whole process is purely hand-made, and it is very different from the outside machine dumplings. It is absolutely incomparable. It is delicious but dumplings. It is definitely a well-known saying. "

Sauerkraut Pork Dumplings

1. Add the flour to cold water and make a dough for later use.

2. Wash the pork.

3. Cut pork into small pieces and chopped green onion.

4. Put the chopped pork into the pot.

5. Add cooking wine, salt, five-spice powder, ginger powder, soy sauce, chicken essence, sesame oil and mix well.

6. Take out the sauerkraut, chopped and squeeze dry water for later use.

7. Put the pork filling in the sauerkraut.

8. Add sesame oil and mix well.

9. Knead the dough evenly and cut into long strips.

10. Roll into dumpling wrappers.

11. Wrap the sauerkraut and pork filling.

12. Knead into raw dumplings.

13. Pack them all in turn,

14. Boil in boiling water and serve with vinegar dish.

Tips:
The sauerkraut is chopped and squeezed very well.

Pork is best three-point fat and seven-point lean meat, with the most delicious flavor when chopped by hand.

Salt should be added in moderation, and sauerkraut also has a salty taste.