Dumplings stuffed with sauerkraut and pork—"Thin skin, big filling, tender and juicy

Ingredients required: 500g pork, 750g Northeastern sauerkraut, 1 green onion about 50g, 1 piece of ginger About 20 grams, 50 grams of cold soup

Condiments required: 20 grams of Donggu Yipin fresh soy sauce, 5 grams of soybean soy sauce, 10 grams of cooking wine, about 3 grams of salt, 5 grams of MSG, 5 grams of chicken essence, and pepper 2 grams, 4 grams of sesame oil, 10 grams of pepper oil, 80 grams of salad oil, 5 grams of thirteen incense

Production process:

1. Choose Panax notoginseng fat or thin pork and stir the stuffing, or The pork filling is chopped by hand, keeping a certain graininess.

2. Cut the green onion into roughly chopped green onions and mince the ginger. Wash and shred the sauerkraut and then chop.

3. Add minced onion and ginger to the pork stuffing, mix well, add Shisanxiang, Donggu Yipin fresh soy sauce, soybean soy sauce, cooking wine, salt, monosodium glutamate, chicken essence, pepper, sesame oil, pepper oil, and salad Stir the oil evenly.

4. Pour in the cooled old soup and stir the meat filling clockwise. You can add it in two or three times. After each time, stir until it becomes sticky, and then continue to add the old soup until it is completely mixed with the meat filling and thickened.

5. Mix the sauerkraut filling and pork filling, and stir evenly in one direction. No need to add any seasonings, explained later.

6. Roll out the dumpling skin and start wrapping. Be careful to pinch the edges of the dumpling tightly to avoid the dumplings from cracking when cooked.

Technical summary:

1. When mincing the pork stuffing, do not chop it too finely, let alone mince it into a puree. A certain graininess will make it taste better. When buying ready-made meat fillings, choose coarse-grained fillings. It is best to have some fat in the meat filling, and the proportion of Panax notoginseng to Seven is better, so that the dumpling filling prepared in this way will be more fragrant and not too greasy.

2. When adjusting the stuffing, be sure to stir in one direction, preferably clockwise. Do not operate in both forward and reverse directions at the same time, otherwise the soup will come out and the water will fail.

3. Do not wash the sauerkraut too many times to avoid washing out all the sauerkraut flavor. In this case, there will be no sour taste and it will not taste good. You can cut the sauerkraut whole yourself, or buy ready-made shredded sauerkraut and chop it into small pieces. The sauerkraut filling needs to be slightly soaked in water, then pour in the pork filling and mix well.

4. After the sauerkraut and pork stuffing is prepared, you can put it in the refrigerator for ten minutes before making dumplings, which will taste better.

5. When adjusting the meat filling, season it first, then add water, and finally add salad oil and stir. The purpose of this is to lock in the moisture to prevent it from leaking out when making dumplings. You can adjust the filling at home without adding cold soup or water. The dumpling filling with water will be more tender and juicy.

6. The sauerkraut does not need to be blanched, just wash it and squeeze out the water. Otherwise, the taste of sauerkraut will be reduced and the crispness of sauerkraut will be lost.

7. In my hometown in the Northeast, my mother would put a spoonful of her own Northeastern soybean paste when mixing the stuffing. At first I thought it would not be delicious, but after eating it I learned that it was much more delicious than I imagined, and Every time my mother makes dumplings stuffed with pork and pickled cabbage, she prepares the stuffing like this, and uses soybean oil. There are also restaurants that use sauerkraut dumplings without soy sauce, and they taste very good. You can adjust them accordingly according to your understanding.