The flavorful and tangy dumplings stuffed with sauerkraut and pork are deliciously sour and fragrant! You won't be able to stop eating it.
How to make Northeastern Sauerkraut and Pork Dumplings (Lazy and Quick Version)
Step by Step
1
Prepare the ingredients. Plum pork filling, sauerkraut, fungus, green onion, ginger.
Step step
2
Wash the sauerkraut and set aside.
Step step
3
Chop the sauerkraut, chop the fungus, chop the green onion and ginger into a pot.
Step
4
Put in the stuffed plum meat.
Step
5
Put in seasoning, salt, sugar, oyster sauce, soy sauce, thirteen spices, white pepper, egg, gumbo, pepper oil.
Step
6
Wearing disposable gloves, crumble the bouillon cube into small cubes, and stir the meat mixture well.
Step by step
7
The dumplings are well mixed like this, if it's too dry you can add a little more oil or water and mix the meat well.
Step
8
The dumpling mixture is not dry and sticky.
Step
9
Prepare gyoza skins (finished gyoza skins purchased from the supermarket) and wrap them in the filling.
Step
10
Wrap the dumplings one by one.
Step
11
Boil water in a pot and add the dumplings, turning them in one direction so they don't stick to the bottom.
Step
12
Cook the dumplings for 5 minutes.
Step by step
13
A plate of delicious Northeastern pickled cabbage and pork dumplings is on the table! The flavor of sauerkraut is very special, and with the wood ear pork, the flavor is tangy and sour!
The finished picture of Northeastern Pickled Cabbage and Pork Dumplings (Lazy Man's Quick Version)
Cooking tips for Northeastern Pickled Cabbage and Pork Dumplings (Lazy Man's Quick Version)
Tips
To make dumplings stuffed with Pickled Cabbage and Pork Dumplings, it is especially important to select the pickled cabbages, which are of high quality and have the following three characteristics: bright color, light color of the leaves, translucent color of the cabbage, and acidity. The color is bright, the leaves have a lightened color, and the gangs are translucent, while the acidity and aroma are both present.
Additionally, both the sauerkraut and the meat mixture need not be chopped up too much, but retain some granularity, so that when you eat it, it will be chewy and taste better