Raw materials:
500 grams of three-fat and seven-thin fresh pork and 350 grams of northeast sauerkraut.
Sauerkraut has a special flavor, but it must be mixed with meat stuffing to make it delicious enough. Moreover, sauerkraut is oily, so the meat stuffing must also contain some fat oil, especially the meat stuffing that is three times fatter and seven times thinner. The ratio of sauerkraut to meat stuffing is about 1: 1.5.
Mutton stuffing or beef stuffing can be matched with sauerkraut, but the most common collocation of sauerkraut is pork stuffing, so today we focus on the preparation method of pork stuffing, and you can also change it into beef stuffing or mutton stuffing.
Seasoning:
Pepper powder10g (6 grams of spiced powder or thirteen fragrant powder can be replaced), 5 grams of chopped green onion, 5 grams of minced Jiang Mo and 5 grams of minced garlic, 3ml of light soy sauce, a little cooking wine, a little white sugar, white pepper, chicken essence and a proper amount of salt (the specific amount of seasoning can be slightly adjusted according to personal taste, but the taste must be nodded to be delicious, which is also one of the key tips for preparing dumpling stuffing).
Step one, processing sauerkraut
1, first of all, break off the sauerkraut piece by piece, rinse it with running water, and then soak it in clear water 15 to 20 minutes to remove the excessive sour taste, salty taste and additives. If you use your own pickled sauerkraut to make dumplings, the sour taste and salty taste are moderate, and there is no additive, you can completely omit the step of soaking in water and simply rinse the sauerkraut.
2. Next, cut the sauerkraut into thin shreds, then cut it into pieces, forcibly dry the water in the sauerkraut, and then chop it a few times with a knife. It is a very important step to wring out the water in pickled cabbage. If there is more water in pickled cabbage, it will not only affect the taste and taste of pickled cabbage stuffing, but also lead to the water coming out of the prepared dumpling stuffing.
3, add about 20 grams of cooked oil to the chopped sauerkraut and mix well (local tyrants can change it into sesame oil), which can be used to prepare stuffing. If you are not afraid of trouble, you can also pour the oil into a wok to heat it up, add the minced onion and ginger to make it fragrant, then pour the chopped sauerkraut to stir-fry the fragrance, and let it cool. It is better to use the fried sauerkraut to adjust the dumpling stuffing.
Step two, prepare pork stuffing.
Chop the pork, then chop it into fine meat stuffing, put it into the stuffing bowl, knock in 1 egg and beat it evenly clockwise, then add seasoning and beat it evenly clockwise, and then add about 200 grams of water several times to beat it evenly until the meat stuffing is sticky and light and full.
The function of drawing water in the meat stuffing is to make the meat stuffing full of water, which is the key to the fresh and tender taste of the meat stuffing. The clear water pumped into the meat stuffing is also replaced with the same amount of pepper water or onion Jiang Shui. If you want to improve the flavor of the stuffing, you can also chop the soaked dried seaweed and put it into the meat stuffing, and beat it well together.
Step 3, concocting Chinese sauerkraut pork dumpling stuffing.
Pour the previously processed sauerkraut into the beaten meat stuffing, gently stir it clockwise with chopsticks, and the sauerkraut dumpling stuffing will be prepared. Let's stop talking about wrapping jiaozi and cooking jiaozi. It's exactly the same as the usual meat dumplings.