Sauerkraut and pork dumplings
Overview
The most distinctive dumplings in the Northeast are not stuffed with three delicacies or beef and mutton, but dumplings stuffed with pickled cabbage and pork. Regardless of large restaurants or snack bars, dumplings filled with pickled cabbage and pork are on the list and are also a famous local snack.
Tags
Ingredients
Steps
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Today’s dumplings did not use high-gluten flour. I bought special wheat flour for golden arowana dumplings. This flour has a smooth and elastic texture, is durable in cooking, and does not break the skin or burn the pan.
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Add appropriate amount of water to the flour in advance, knead it into a dough and cover it with plastic wrap.
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Adjust the stuffing: This step is very critical. Adjust the pork stuffing first: First, add an appropriate amount of salt to the meat stuffing and stir evenly. Adding salt first can sterilize the pork. Second, add chopped green onion and ginger, half a spoon of sugar, half a spoon of white pepper, half a spoon of five-spice powder, two spoons of light soy sauce, and a spoon of oyster sauce and stir thoroughly in one direction. The third is to add the old soup several times, and continue to stir in one direction until the old soup is completely integrated into the meat filling, allowing the meat filling to absorb the soup. Finally, pour the fried soybean oil on the meat filling, and continue to stir in one direction. You can change it to your favorite oil. The purpose of adding oil at the end is to lock in the meat filling.
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Wash half of the sauerkraut, chop it into pieces and wash it thoroughly. This sauerkraut is very sour, so you can wash it twice more to dilute the sourness and squeeze out the water.
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Mix the stuffing, add the pickled cabbage stuffing and stir evenly in one direction.
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Making dumplings: Knead the dough into long strips, divide it evenly into dough balls, roll it into dumpling wrappers and wrap the stuffing around it, then shape it into dumplings. It’s very simple and you can make it easily.
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Cook the dumplings: Add an appropriate amount of water to the pot, add the dumplings after the water boils, turn it over and add cold water, turn it over a second time and add cold water, turn it over a third time and the pot is ready. The dumplings are cooked just right.
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Take it out of the pot and put it on the plate. You will never get tired of eating the dumplings stuffed with pickled cabbage and pork. It is a favorite of Northeastern people. You have to make more every time. If you don’t eat less, you won’t be able to eat it.
