Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g pork; 1 sweet corn; 300g Sauerkraut; 700g dumpling skin; 2 pieces Chives; 20ml Oyster sauce; 20ml Soy sauce; 15ml Cooking Wine; 1g Five spice powder; 5g ginger; 3g corn starch; 3g Refined salt; 5g Concentrated Chicken Juice; 10ml sesame oil

by Happy elf a

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Sauerkraut pork corn dumplings, the ingredients are sauerkraut, pork and corn. They are a classic combination. The sour aroma of sauerkraut can just break down the greasy feeling of pork. Add sweet and delicious corn kernels to enhance the taste and provide more nutrition. Go upstairs, think about it, everyone, bite down, the feeling of corn popping, is it really refreshing. Of course, the dumplings can be steamed, boiled, fried, mixed, with a variety of flavors, you can choose! I think there is always one that can capture your heart~
Given that the area where the elves are located is relatively hot, in order to avoid getting angry, the dumplings are cooked directly in the pot, and the dumplings are dipped in the sauce, and then a bowl of the original soup of the dumplings, which is the original soup, is more pleasant, no wonder some People eat almost 30 dumplings in one go before they put down their chopsticks and leave the table; hey, it’s a good weight loss career, let’s get a plate of dumplings back to their original shape~ No matter what, share the method with everyone, you can try if you like it. Yo!

Sauerkraut Pork Dumplings

1. Prepare the main raw materials.

2. Peel the pork, wash and cut into small pieces, mince the ginger.

3. Put them in the cooking cup in batches and beat them into puree.

4. Add oyster sauce, light soy sauce, cooking wine, five spice powder, corn starch, refined salt and concentrated chicken juice.

5. Whisk in the same direction and marinate for 20 minutes.

6. After rinsing the sauerkraut, squeeze the water and finely chop, finely chop the chives, and take the sweet corn and set aside.

7. Add sauerkraut, chives and corn kernels to the marinated meat.

8. Add sesame oil, mix well and serve as filling.

9. Take the dumpling wrappers, fill in the stuffing, and close the mouth.

10. Cook all the dough in turn, taking out the parts that need to be eaten. (The excess is put into the refrigerator to freeze)

11. Boil water in a pot, sprinkle appropriate amount of salt after the water is boiled, and add the dumplings.

12. After boiling the pot, tap water three times until all the dumplings are floating on the water.

13. Pick it up with a colander and serve it on a plate.

Tips:
1: Sauerkraut likes oil, so the meat filling can be fat and thin.
2: Sesame oil has the effect of enhancing aroma and clearing fire, so you can't omit it.
3: When cooking dumplings, add some salt to the water to prevent the dumplings from breaking.
4: Dipping sauce for dumplings: mix minced garlic, balsamic vinegar, soy sauce, and then drop a small amount of chili oil to serve.