Sauerkraut Pork Dumplings

Name: Sauerkraut Pork Dumplings
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 450g Flour; 280g Sauerkraut; 190g Pork belly; 4g salt; 6g Cooking Wine; 6g Soy sauce; 1g Ginger powder; 80g shallot; 2g Dumpling seasoning powder; 4g sesame oil; 15g Cooking oil

by Snow season (from Tencent...)

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

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, spring onion, 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, edible oil, dumpling seasoning powder, appropriate amount of water, stir in one direction into 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 into equal-sized noodles

8. Roll the small pasta into dumpling skins thick 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. The pork belly dumplings stuffed with sauerkraut are ready. Boil water in the pot and put the dumplings in. After boiling for three times, when the belly of the dumplings bulges, it indicates that the dumplings are mature. Remove

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.