Ingredients
Main ingredients
300 grams of sauerkraut
200 grams of pork
1 portion of dough
p>
Seasoning
Salad oil
50 grams
Salt
Adequate amount
Onion
p>20g
Ginger
10g
Cooking wine
10g
Light soy sauce
30 grams
Pepper powder
2 grams
How to make pickled cabbage dumplings
1. 200 grams of pork (It will be more delicious if you add 30% fat meat. If you don’t like fat meat and only use lean meat, then you must increase the amount of cooking oil.) Chop into meat filling, add minced onion and ginger, cooking wine, Sichuan pepper powder, light soy sauce, and minced ginger. Stir evenly
2. Rinse the sauerkraut, break off each piece and soak in water for 10 minutes, then gently pinch off the water
3. Arrange the sauerkraut pieces and cut into thin pieces shred, and then cut into fine pieces
4. Hold the chopped pickled cabbage tightly with your hands and squeeze out the water
5. Add the squeezed chopped pickled cabbage into the mixed meat Add salt and cooking oil to the stuffing and mix well
6. Add minced green onion and mix well
7. The dough method was used in dumplings before, and there are also buns. There are various methods and cooking methods. For specific methods, please refer to: Dumplings stuffed with coriander