Sauerkraut is the main vegetable variety in Northeast China in the past winter. It is made from fermented Chinese cabbage. Its taste is salty, crispy, tender, and appetizing, which not only stimulates appetite but also helps digestion. It is the favorite food of Northeastern people in winter. Have a bowl of pickled cabbage soup with rice, pickled cabbage with white meat, pickled cabbage bone soup, pickled cabbage powder, etc. It has become a homely dish in the Northeast. Northeastern people like to eat dumplings, but there is a saying that they are delicious but not dumplings. In winter, making dumplings with pickled cabbage has become a filling that every household makes. Sauerkraut has a special flavor, so it has its own characteristics with beef and mutton. Since everyone is asking about how to make pork and pickled cabbage dumplings, I will give you a common method.

Home-cooked sauerkraut and pork stuffing

Pork belly: 500g (three fat and seven lean)

Sauerkraut: 400g

Seasoning: salt 5 grams, 25 grams of cooking wine, 2 grams of white pepper, 2 grams of allspice (or thirteen spices), 100 grams of cooked soybean oil, 20 grams of ginger and onions, 10 grams of soy sauce, 1 egg

Method :

1. When cutting sauerkraut, pay attention to split the thicker part into 2-3 pieces, cut into thin strips, then cut into pieces, brew with water, put in a boiling water pot, and blanch , remove and squeeze.

2. Put the pork stuffing into an egg, salt and cooking wine, and beat it in one direction (the purpose of one direction is to fully wrap the moisture in the meat, and the meat protein will form a network during the beating process) structure). When beating, slowly add ginger and onion water (about 200 grams), add white pepper, pepper, soy sauce and other seasonings, and stir evenly.

3. Put the pork filling into the cooked soybean oil, add kimchi, and stir evenly.

Tip:

Remember to add less water each time,

add several times.

The minced meat is made like this

The fillings and meatballs are very tender and delicious.

In fact, the method of mixing steamed dumplings with noodles is roughly the same. If you want to eat chewy steamed dumplings, you can fully scald the flour with hot water and then make a dough, so that the steamed dumplings will be shiny and chewy.

If you want to eat soft steamed dumpling skins, you can combine hot noodles with cold water and noodles, and knead the hot noodles and loose noodles into a ball.

You can also directly mix the noodles with cold water and then make dumpling wrappers. Just like regular dumplings, you can wrap the dumplings and steam them in a pot. The taste is also very good.