At the end of October, they pickled their own sauerkraut, and now there is more than a month's time, sauerkraut has been pickled very taste, and it is time to eat sauerkraut. We usually make sauerkraut, in addition to stewing, frying, but also can use it to make fillings, steamed buns, dumplings, pancakes are very delicious. The last few days due to the epidemic reason at home quarantine, just enough time, prepared some pork filling, wrapped some sauerkraut filling dumplings to eat!
There is a big difference between sauerkraut in the Northeast and sauerkraut in the South. In our Northeast, pickles are made from cabbage, while in the South, pickles are mostly made from potherb mustard. Although they are pickles, but their taste is completely different, the taste of the Northeast pickles is crisp, crisp, and the southern pickles taste gluten chewy. But the same thing that is all very sour.
I usually use sauerkraut as a filling, the method of filling and the seasoning used is different from other fillings. In the preparation of pickled cabbage filling, it is best to use fat and thin pork filling, and pork filling inside the ginger and wine and other seasonings, only pepper water, green onions, salt, monosodium glutamate and cooked oil. This makes the pickled cabbage filling pure flavor and extraordinarily tasty.
① to the pork stuffing pepper water seasoning
Preparation of pickled pork stuffing, the first thing to do is to beat the pork water seasoning, and to the pork stuffing to beat the water seasoning needed is pepper water. In fact, the practice of pepper water is also very simple, is to put the pepper in a small bowl, and then soak in boiling water for about 20 minutes. Strain off the peppercorns and what's left is the pepper water. When we water the pork stuffing, just pour the soaked pepper water into the pork stuffing and stir in a clockwise direction.
② beat the pepper water meat filling put minced scallions to fishy
Pork stuffing after the pepper water mixing is completed, we will be chopped into minced scallions, put in pork stuffing mix, you can use the spicy flavor of the scallions, to remove some of the fishy taste of pork, so that the pork tastes more delicious and delicious a little. But add the minced scallion pork filling need to marinate for about half an hour, so that the flavor of pepper water onion can be made. Blend into the meat filling.
③ After the pork filling is marinated and flavored, add cooked oil to keep it moist.
After the pork filling is marinated for half an hour, we add an appropriate amount of cooked oil, which can lock the moisture in the pork filling, and then add chopped sauerkraut before the dumplings are wrapped, so that the flavor of the sauerkraut filling tastes more fresh and delicious.
So, there is a knack to making good dumplings with sauerkraut filling, as long as you master the method of mixing the filling and the ingredients, then you can make good dumplings with sauerkraut filling.
Sauerkraut dumplings
The ingredients used: 500 grams of fat and thin pork filling, 800 grams of Northeast China's sauerkraut, 1500 grams of dumpling skin (in order to make production convenient, I bought a ready-made dumpling skin), 3 grams of pepper, 100 grams of green onions, 20 grams of salt, 1 gram of monosodium glutamate, 100 grams of cooked oil, 10 grams of soy sauce, 10 grams of soy sauce.
Making Methods:
① Put the peppercorns in a bowl, scald them with boiling water and soak them for 20 minutes, then let the peppercorns cool down, then pour them into the pork filling, add 20 grams of salt, 10 grams of soy sauce, and stir the pork filling with chopsticks in a clockwise direction. The direction, the pork filling stirred vigorously, and then the onion minced in the pork filling, mix well and put aside to marinate for half an hour.
② pork filling marinade is complete, pour 100 grams of cooked oil, 1 gram of monosodium glutamate, minced scallions again, the meat mixture, put aside, next we deal with sauerkraut.
③ As the pickle in the pickling time did not carry out the cleaning process, so we put the whole pickle in the basin, with cold water rinse a few times, and then soak for about 20 minutes, which can make the pickle on the removal of impurities, and at the same time you can remove the pickle when the kind of odor, eat up the taste of the more pure a little.
④ Put the cleaned sauerkraut filtered water, put on the board first cut into thin silk, and then use the knife into minced, and then chopped sauerkraut froth with the hands of the dry water, put in the marinated pork stuffing inside, after mixing evenly can be wrapped dumplings.
⑤ Take a dumpling skin, put the sauerkraut filling in the center of the dumpling skin, fold the two ends of the dumpling skin, and then pinch the mouth tightly with both hands to finish the dumpling.
⑥ Add water to the pot, turn on the stove burner and bring the water to a boil, then place the dumplings in the pot one by one and push the dumplings from the bottom of the pot with a spoon to prevent them from sticking to the bottom of the pot, and then add cold water after the water boils, and then after three consecutive boils, the dumplings will be ripe.
Sauerkraut filled dumplings is finished, with this method of preparation of sauerkraut filling, although not put too much seasoning, but the dumplings tasted very fresh and fragrant, like to eat sauerkraut filled dumplings friends, you can try to my method of mixing the filling, with this method of making sauerkraut filled dumplings, it is not tasty!
Tips:
① When making dumplings stuffed with sauerkraut, the method of mixing the filling is very important, that is, the pork filling must be processed by hitting the peppercorns, so that the dumplings inside the filling is more fresh and the taste of the pork is also better.
② In the preparation of the pickled cabbage filling, it is best not to put cooking wine, ginger, oyster sauce and other seasonings, because the pickled cabbage itself has its own unique flavor, if you add too much seasoning, but it will affect the flavor of the pickled cabbage itself, eat the taste of the texture is a little strange.
③ The sauerkraut itself is very oil-absorbing, so in the preparation of the sauerkraut filling, the meat and oil put a little bit more will not feel greasy, but eat up the flavor will be better.
④ In the treatment of sauerkraut, we must not use the grinder to hit the sauerkraut, because the water content of the sauerkraut is particularly large, if you use the grinder to deal with the sauerkraut, but that its taste will be greatly reduced, so we had better use a knife to chop the sauerkraut, and only with a knife chopped out of sauerkraut, to eat up enough flavor.