Jiaozi should eat it in winter. Many friends say that jiaozi stuffed with cabbage and radish is tired of eating, and leek stuffing will be more tender in spring. So when it comes to making jiaozi for family in winter, there is also a kind of jiaozi with stuffing that we can't miss. That's the delicious jiaozi stuffed with sauerkraut, which is pickled with Chinese cabbage. Sauerkraut tastes particularly fragrant and has its own seasoning flavor. With proper seasoning, you can make a particularly delicious jiaozi stuffed with sauerkraut. When making jiaozi stuffed with sauerkraut, we have the unique skill of making jiaozi stuffed with sauerkraut, instead of putting the same seasoning in all jiaozi dishes. In fact, when we make jiaozi stuffed with sauerkraut, we should keep in mind the "trick of 1", so as to help us make a better jiaozi stuffed with sauerkraut.

Remember "the trick of 1 don't let go of 1", it's strange that sauerkraut jiaozi is not delicious. 1, when we usually make jiaozi with sauerkraut, we always add a little pork stuffing, which will make jiaozi more satisfied, and the combination of pork and sauerkraut will make jiaozi with sauerkraut taste better. We prepare sauerkraut in advance, and we need to dry the water inside when we take it out of the sauerkraut tank.

Because sauerkraut water is salty, if you cut sauerkraut directly and put it in a big bowl to start wrapping jiaozi, then the taste of jiaozi will be a little sour. Therefore, we need to keep in mind that when making pickled jiaozi, we need to dry the water. In addition, we need to chop sauerkraut before filling, but pickled sauerkraut reduces the crispness of Chinese cabbage and increases its toughness. We will find that it takes more effort to cut sauerkraut into pieces than Chinese cabbage, but we should try to chop sauerkraut as much as possible, so that the dumpling stuffing will be fine but not rough, and the taste will be much better. This is what we call a 1 trick.

2. After we make sauerkraut into minced sauerkraut, we need to mix minced sauerkraut with pork stuffing. At this time, we will add seasoning to it. Here we only need to add chopped green onion and ginger flowers to remove the fishy smell of pork.

Instead of adding cooking wine into it, although cooking wine can remove fishy smell, the flavor of cooking wine wrapped in meat stuffing will not go out, so the flavor of pickled cabbage stuffing jiaozi is particularly strong, which masks the taste of pure pickled cabbage stuffing. In fact, the sauerkraut jiaozi made in this way is a waste of ingredients.

So when making jiaozi with sauerkraut, remember not to add cooking wine. Then, seasoning ingredients such as salt and chicken essence can be added to make stuffing. This pickled vegetable stuffing jiaozi is a very good way to make pickled vegetable jiaozi, steamed pickled vegetable jiaozi and fried dumplings.