Sauerkraut and pork dumplings are very common in the north, in the south may be less, but as long as you eat once you will love this sour cabbage and pork dumplings. A lot of people in the modulation of the pickled pork dumplings filling is always bad, in fact, everyone modulation method is similar, but you did not pay attention to some of the details caused by the following I say this pickled pork dumplings filling how to modulate the correct, after reading the guaranteed will have gained.
How do you make pork dumplings with sauerkraut?
1, first of all, all the ingredients ready to do pickled cabbage pork dumplings stuffed with sauerkraut are generally made with cabbage pickled, this pickled cabbage to eat the texture better. Sauerkraut first cut into silk and then cut into dices, and then finally chopped into slightly smaller than green beans particles, this pickle filling chopped not too broken, too broken no taste, the chopped pickle filling with water rinse 2 times, the surface of the pickle sour flavor to rinse off. It is not recommended to over-wash, otherwise it is easy to wash away the sour flavor of sauerkraut, wash with cool water to wash, so that the eating taste is crisp. Finally, the cleaned stuffed sauerkraut tugged dry water on it.
2, next you can prepare the meat filling and other accessories, meat filling we try to use 3 fat 7 lean pork, so eat only fragrant, the first meat knife cut into small pieces, and then put the meat grinder strung into the meat filling, strung the meat filling time does not need to be too long, do not stir too much crushed, strung into a bit of granularity on it. Next, prepare a piece of ginger cut into ginger and put into the meat filling, and then prepare half a large onion cut into scallions, like scallions can be a little more than a few, cut the scallions do not go to the side of the meat filler, and so the meat filling and good and then added to it, if the scallions added prematurely, then there is a mixed odor, so cut and put aside first.
3, all the ingredients are ready, we have to boil a pepper water. Add 600 grams of water in the pot, 1 small peppercorns cold water in the pot, turn on the heat and cook for 5 minutes, so that the flavor of the peppercorns are completely released into the water, cooked peppercorns fished out do not. Then pour out the pepper water, put aside to cool naturally. If you do not have peppercorns at home you can also use onion and ginger and water, use your hands to grab the juice out of the onion and ginger to get should be onion and ginger water is also available.
4, next you can give the meat filling seasoning, add the right amount of salt (salt only add the amount of meat filling, because the sauerkraut itself with salt), a little monosodium glutamate (MSG), 2 grams of pepper, 10 grams of soy sauce, 10 grams of oyster sauce and 10 grams of cooking wine and mix well, the meat filling and all the seasoning mix well and then add just boiled peppercorns, peppercorns, pepper, water should be divided into a few 2-3 times to add, the general 500 grams of at least 500 grams of meat filling can be added, and then added to the meat filling. Generally 500 grams of meat can be beaten into at least 200 grams of water. Pepper water added to the mix in one direction, so that the meat mixture to eat pepper water, but also let the meat mixture on the strength, when you can not see the water, then add pepper water, and so on, so repeatedly, when the feeling of mixing more and more stirring the more heavy, it means that the meat mixture has been on the strength of the.
5, the meat mixture after mixing vigorously add a little seasoning oil (no seasoning oil can be added to the onion oil or sesame sesame oil), lard is recommended to come on some, do not be afraid of grease, the sour taste of sauerkraut can be de-greasy effect, and sauerkraut itself is particularly oil-eating, sauerkraut dumplings with lard can be a better blend of the flavors of sauerkraut and pork. This way, the meat portion of the filling is ready. Finally, add the chopped green onion and sauerkraut together to the meat filling, mix the meat, chopped green onion and sauerkraut well, and then you can wrap the dumplings.
The ratio of sauerkraut to meat can be as high as you like, and you should mix the meat, scallions, and sauerkraut together just before you are ready to wrap the dumplings, because there is salt in the meat, which makes it easy for the scallions and sauerkraut to get watery and the scallions to be added too early, which can lead to a bad smell.