Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 500g pork; 300g Sauerkraut; Some Vegetable oil; Some salt; 10g Soy sauce; A Green onions; 20g ginger; 2g MSG

by Tianshan Cocoa

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

Seeing that there is a dumpling maker at this time, I have always wanted to buy one, so I don’t need to chop dumpling stuffing, which saves a lot of time. I saw that there is a dumpling maker on trial in the gourmet world, and I was happy to apply for it. After a few days I was very happy to see that I was applied.
Today is the winter solstice. At this time of the year, the streets and alleys are full of the taste of the winter solstice. Supermarkets and dumpling shops are full of queues to buy dumplings and queue to eat dumplings. Yesterday the media also reported that a dumpling shop sold more than a ton of dumplings a day, which shows that the winter solstice is deeply rooted in the hearts of the people. According to legend, the custom of eating dog meat in the winter solstice is said to have started in the Han Dynasty. According to legend, Liu Bang, the emperor of Han Dynasty, ate the dog meat cooked by Fankui on the day of the winter solstice. He felt that the taste was particularly delicious and he was full of praise. Since then, the custom of eating dog meat in the winter solstice has been formed in the folk. People now eat dog meat, mutton and various nourishing foods on the day of the winter solstice, hoping for a good omen in the coming year. There is also a legend that if you don’t eat dumplings in the winter solstice, your ears will be frozen. Since I can remember, my mother has said that no matter what the legend, I hope that good luck will always be there in the coming year!

Ingredients

500g Flour
500g Pork
300g Sauerkraut
Some Vegetable Oil
Some Salt
10g Soy Sauce
A Green Onions
20g Ginger
2g Msg

Sauerkraut Pork Dumplings

1. Ingredients: pickled cabbage, pork hind leg, sesame oil, salt, chicken essence, soy sauce, five-spice powder, green onion, ginger flour

2. Add the flour and water to form a smooth dough, wrap it in a fresh-keeping bag, and wake up for more than 20 minutes

3. Rinse the sauerkraut, squeeze out the water, and cut into small pieces

4. Wash the scallions, cut off the ginger, peeled and sliced

5. Cut pig hind leg into small pieces

6. Wash according to the instructions of the dumpling cooking machine, install various accessories, put these ingredients in the dumpling cooking machine, add some sesame oil,

7. Put the "separation handle" into the rod on the top of the "safety cover", slide it down until it is fixed, and turn the handle clockwise to chop the ingredients. When the ingredients are piled up or the cloth is smoothly chopped. You can turn it counterclockwise once, then turn it clockwise, and the filling will be cut in a while

8. Pour the crushed stuffing into a basin, add soy sauce, salt, chicken bouillon, five-spice powder, and mix well

9. Marinate for a while

10. Knead the awake dough again and divide it into small doses

11. Press into small round cakes by hand and roll into round pieces

12. Add stuffing and wrap into dumpling shape

13. Bring to a boil in cold water, add dumplings

14. Until the dumpling floats, swells, scoops up, and sticks to the seasoning to eat

Tips:
When mincing meat, add some egg liquid or oil to make it easier to slice or strip the meat in advance (the thumb is the best size)
Fatty meat is easy to slip, so it should be cut into smaller pieces. The meat is chopped together with vegetables for better effect. Pickled cabbage likes more oil. It is best to use fat and lean