Sauerkraut dumplings

Ingredients: flour, sauerkraut, pepper, pork, minced ginger

Seasoning: light soy sauce, dark soy sauce, sugar, chicken essence, white pepper powder, Five-spice powder

1. Prepare 500 grams of all-purpose flour, add an egg and 230 grams of cold water, stir while pouring, let the flour absorb water and turn into dough, and then start kneading the dough.

2. Knead the dough with light hands and knead it into a relatively smooth shape, which can reach the state of basin light, surface light and hand light. Cover the pot and let the dough rest for an hour.

3. Start processing the sauerkraut. The sauerkraut is about 650 grams. Wash it with water, squeeze out the water and chop into pieces. Prepare a clean filter cloth, wrap the sauerkraut and squeeze out the excess water. Do not squeeze it too dry. It will taste better. Be able to use firewood and keep a little moisture.

4. Prepare 500 grams of pork filling, 30% fat and 70% lean. Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, appropriate amount of sugar, chicken essence, white pepper, allspice powder, and minced ginger. Stir evenly. , pour in another spoonful of soybean oil, and continue to stir.

5. Chop half a green onion into fine pieces.

6. Put the sauerkraut into the meat filling together, and stir evenly at this time to fully combine the sauerkraut and meat filling. At this time, the sauerkraut filling can already smell the fragrance, and only the last step remains.

7. Heat oil in a pot, wait for the oil to smoke slightly, add 20 peppercorns, and fry until fragrant. Do not turn on high heat, or the batter will be useless. Take out the peppercorns, just the peppercorn oil. , let cool and set aside.

8. Pour the cold peppercorn oil and scallions into the sauerkraut filling. At this time, the sauerkraut filling is complete. It’s so fragrant. Can such a filling not be delicious?

9. At this time, the dough has risen. Sprinkle some dry flour, pour out the dough, roll it into long strips, then divide it into dough balls, press the front and back sides of your palms, and roll it into a thick shape in the middle. Thin dumpling skin all around.

10. Start making. At this time, open the salt. After stirring evenly, take out the dumpling skin, scoop out the appropriate fillings, squeeze it hard with both hands, and the white and fat belly dumplings are ready. Follow the instructions. Just use your own method.

11. Wrap everything in this way and start cooking the dumplings. Add more water and half a spoonful of salt to prevent the dumplings from sticking. Bring the water in the pot to a boil over high heat.

12. Put the dumplings in, use a wooden spatula to gently push the bottom of the pot, add a bowl of cold water after boiling, repeat three times, wait until all the dumplings float, they are cooked.

13. It can be eaten right out of the pot. It is simply paired with a sauce. It is rich in flavor, tender and juicy, delicious and not greasy. Children can eat a big bowl of it with relish and are very satisfied.

Summary of techniques

1. It is best to add some fat to the meat filling in pickled cabbage dumplings, so that it tastes better. If it is all lean meat, it will taste dull.

2. The sauerkraut filling is very oily. It won’t taste good if there is less oil. You must add more oil. I added soybean oil and pepper oil to remove the fishy smell and increase the aroma.