Sauerkraut and pork dumplings
Overview
I have been eating my mother’s pickled cabbage and pork dumplings since I was a child. Every winter, my mother would buy some pickled cabbage, and the sauerkraut would be ready after a month. Around the Spring Festival, the most popular dumplings were stuffed with sauerkraut and pork. Now that my mother is old and I have grown up, the dumplings stuffed with pickled cabbage and pork have also been passed down to me. I can make the series of steps of adjusting the stuffing, rolling out the skin, and making dumplings myself. It’s time for my mother to taste the dumplings stuffed with pickled cabbage and pork that I made.
Tags
Ingredients
Steps
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Ingredients: flour, green onions, pork belly stuffing, sauerkraut (already minced in advance).
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Mix flour and water, knead into a smooth and slightly hard dough and set aside.
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Chop green onions.
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Add salt, dark soy sauce, light soy sauce, chopped green onion, ginger powder, cooking wine, cooking oil, dumpling seasoning powder, and appropriate amount of water to the pork belly, and stir in one direction to form a moist meat filling.
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Add sauerkraut.
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After stirring evenly, pour in sesame oil and mix well to form sauerkraut and pork filling.
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Move the dough to the board, knead it for a while, roll it into a long strip, and cut it into small dough pieces of equal size.
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Roll out the dough into a round dough piece that is thick in the middle and thin around the edges.
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Scoop an appropriate amount of sauerkraut and pork stuffing into the dough.
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Fold the dough sheet in half and pinch the edges of the dough together with the help of your hands.
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Look, I like dumplings with a lot of fillings, so they all have a big belly. Boil water in the pot, put the dumplings in, and after boiling for three seconds, when the belly of the dumplings swells, it means that the dumplings are mature, take them out.
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Finished product.
