Pork and pickled cabbage steamed dumplings
Overview
One of the special flavors of Northeastern winter dumplings is steamed pork and sauerkraut dumplings. But when I was a kid, my family rarely made stuffing like this. This is also my first time as a chef.
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Ingredients
Steps
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Hot water noodles, equivalent to hot noodles
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After living well, cover up and wake up
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Soak the dried shrimps in advance and cut into pieces
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Mix the meat filling with other seasonings (except onions), then add cooking oil and mix well
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Using shredded sauerkraut is a lazy approach. Supermarkets also sell half-small sauerkraut with original packaging. This one has a more sauerkraut flavor, but you need to cut and chop it yourself
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Shred the sauerkraut and cut into pieces horizontally
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Stir in meat filling
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Finally add chopped green onions and cooking oil
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Roll out the dough and wrap the stuffing
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Place a wet drawer cloth on the steamer, add the dumplings after the water boils
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It will be steamed in about 10-12 minutes
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Pickled cabbage is very good at relieving oil and doesn’t feel greasy at all
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The sauce for dipping dumplings in Northeastern China usually uses minced garlic and light soy sauce. I only used vinegar for this one
