How to make sauerkraut dumplings, how to make sauerkraut dumplings

Sauerkraut stuffed dumplings are an authentic home-cooked practice, and the filling is more fragrant when you add this step to the gourmet cooking skills.

Preparation of sauerkraut pork dumplings.

Step 1

Ingredients: sauerkraut, pork hind leg, sesame oil, salt, chicken essence, soy sauce, five-spice powder, green onion, ginger, flour.

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Add water to the flour and form a smooth dough, wrap it in a plastic bag, and let it rise for more than 20 minutes.

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Rinse the sauerkraut, squeeze out the water and cut into small slices.

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Wash and cut off the green onions, peel and slice the ginger.

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Cut the hind leg of the pig into small slices.

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Wash it according to the instructions of the dumpling cooker, install all kinds of accessories, put these ingredients in the dumpling cooking machine, add some sesame oil, step step

Put the "detachable handle" into the rod at the top of the "safety cover", slide it down until it is fixed, and turn clockwise to the handle to chop the ingredients, when the ingredients are stacked or the shreds are smooth. You can rotate it counterclockwise, then rotate it clockwise, and the filling will be cut in a while.

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Pour the crushed filling into a basin, add soy sauce, salt, chicken essence, five-spice powder, and stir well.

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Marinate for a while to absorb the flavor.

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Knead the dough and divide it into small pieces.

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Press the cake by hand and roll it out into a round sheet.

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Add the filling and wrap into a dumpling shape.

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Bring cold water to a boil and add the dumplings.

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Until the dumplings float up, swell, scoop up, and eat with sticky seasonings.

Picture of the finished product of sauerkraut pork dumplings.

<> cooking tips for sauerkraut pork dumplings.

Tips:

When mincing meat, it will be easier to add some egg wash or oil.

Meat should be sliced or sliced in advance (thumb-sized is preferred).

Fatty meats tend to slip and should be cut smaller.

The meat is better minced along with the vegetables.

Sauerkraut likes to be oily, so it's best to use meat that is just as fat and lean.

Ingredients: First of all, you must prepare a good sauerkraut, and then you must prepare half a catty of meat filling (the kind of meat filling made of fatty and thin pork belly).

Seasoning: vegetable oil, soy sauce, salt, MSG, peppercorn noodles or five-spice powder, green onion, a little minced ginger.

Production method: 1, first of all, the bought sauerkraut is washed in warm water (generally washed twice to get the peculiar smell), then stomp it, put the sauerkraut stuffing in warm water and take out the water (if necessary, you can also do this step again, this is also to remove the peculiar smell in the sauerkraut, otherwise the sauerkraut stuffed dumplings made are not delicious), put the sauerkraut in a ball on the plate for later use.

2. Put the meat filling in a small basin, first put in salt, MSG, soy sauce and a little ginger, and then use chopsticks to stir the meat filling (be careful not to put water, and stir in one direction, which is very important), and then put in vegetable oil (to put more), then put in chopped green onions, pepper powder or five-spice powder, and finally put in the sauerkraut and mix well. (Don't make a mistake about the order of the seasonings).

3. And noodles, and the water of noodles is generally warm in winter, cool in summer, warm in spring and autumn (that is to say, if it is winter to use slightly warm water, summer to use cold water, so that the noodles wake up quickly, generally the dough wakes up well when the dumpling skin will not break, in addition to adding a little salt to the water of the noodles can also prevent the skin from breaking when cooking dumplings), after the noodles wake up, they should be kneaded for a while and then made into dumpling skins can be wrapped.

The sauerkraut should be picked and cleaned one by one, my feeling is that it can't be chopped into pieces and then washed, so there is actually no taste, as long as it is washed one by one, chop and squeeze out the water.

The meat filling must have fatty meat, and the minimum to make sauerkraut filling is at least half fat and half thin, and there is no need to add meat oil (you know, the figure is also very important), the important thing is to add a little cooking wine to the meat filling to enhance the freshness.

To eat sauerkraut dumplings, you have to eat its sourness, so don't use too much meat, put a little more in the dish, but don't add vinegar.

The rest is similar to making dumplings with other flavors.

The most important thing is to wash the sauerkraut.

After chopping the sauerkraut, wash it two or three times to get rid of the peculiar smell. Stir the meat filling with a little cold water, add half of soybean oil and half of meat oil, and then add various condiments, stir well. Finally, add the sauerkraut so that the dumplings can be made.

The dumplings stuffed with sauerkraut are adjusted like this, and the dumplings with no filling are fragrant.

Materials:

Ground pork, sauerkraut, minced green onion and ginger, oyster sauce, thirteen spices, cooking wine, sugar, salt, water, peanut oil, sesame oil, dumpling skin.

Method

1. Chop the minced green onion and ginger, put it into the pork filling, and add oyster sauce, cooking wine, sugar, thirteen spices and salt in turn.

2. After adding all the ingredients, stir evenly, add a little water, and continue to stir in one direction.

3. Marinate the stirred meat filling for a while.

4. At this time, rinse the kimchi, squeeze out the water and chop it into minced pieces.

5. Put the minced sauerkraut into the meat filling and stir evenly.

6. Finally, add peanut oil and sesame oil, add salt and stir well according to the taste.

Tips:Everyone makes sauerkraut with different tastes, and it is best to make your own unique taste.

At the end of the Ming Dynasty, Zhang Zilie made a good explanation: "Dumpling ear, that is, Duancheng food, soup prison pills, or powder horns, northerners read the horn as Jiao, because of the dumpling bait, pseudo dumplings." The following is the most authentic method of sauerkraut dumplings, let's learn together:

Introduction to the ingredients of sauerkraut dumplingsAppropriate amount of pork, appropriate amount of Northeast sauerkraut, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of vegetable oil, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of white pepper, appropriate amount of sesame oil, appropriate amount of water,Steps to make sauerkraut dumplings

1. Add green onion, ginger, light soy sauce, cooking wine, salt, chicken essence, white pepper, vegetable oil, sesame oil, and an appropriate amount of water to stir in one direction for 10 minutes.

2. Wash the sauerkraut with water, squeeze out the water and chop it.

3. Add chopped sauerkraut to the delicious meat filling.

4. Continue to stir well in one direction.

5. Wake up for 15 minutes and knead into a smooth dough.

6. Roll out the skin and start making dumplings.

7. The dumplings are wrapped.

8. Add water to the pot and boil, and boil the dumplings three times to get out of the pot.

9. Put on a plate, sauerkraut dumplings, please refer to it!

10. It's also good to dip some garlic sauce and eat dumplings.

1. Wash the duck, chop the pieces weighing about 10 grams, put them in a pot and add 1000 grams of water, 8 grams of salt, star anise, grass fruits, green onions, and ginger pieces to a boil over high heat (remove foam while burning), boil the water and cook it over medium heat for 30 minutes until the duck meat is ripe, remove and set aside; Wash the sauerkraut and cut into 1 cm square pieces.

2. Wash the lean pork meat, chop it into puree, add chopped green onions, 5 grams of salt, and 5 grams of chicken powder to mix into a filling; Add 50 grams of flour and 100 grams of warm water to form a dough, let it sit for 20 minutes, then add about 10 grams of agent and roll it into a dough with a diameter of 10 cm; Wrap 10 grams of filling into the dough to make wheat ear dumplings, put them in boiling water and cook them for 10 minutes until ripe, remove them and set aside.

3. Put salad oil in the pot, put ginger rice, garlic slices, and sauerkraut on medium heat and stir-fry for 3 minutes when it is hot, add pepper, wild pepper, and pickled pepper and fry over medium heat for 1 minute, then put in the clear soup and boil over high heat, add duck pieces, remaining salt, 5 grams of chicken powder, sugar, white vinegar, and wheat ear dumplings and cook on low heat for 3 minutes, and pour sesame oil out of the pot.

Bowl flour with water to live into the dough and let rise for 20 minutes.

2.Prepare the filling.

3.Finely chop the green onion and ginger.

4.Wash the sauerkraut, drain it and chop it up.

5.Add oil to the pot, add ingredients, Sichuan pepper, and bay leaves to fry until fragrant and let cool.

6.Put the meat in a container and add salt, chicken essence, oyster sauce, light soy sauce, thirteen spices, green onion and ginger foam and fried oil7Stir the minced meat in one direction and add the sauerkraut when it is done.

8.Stir the meat and sauerkraut together and set aside.

9.Wake up the dough.

10.Knead into round strips.

11.Cut into evenly sized pieces.

12.Press flat.

13.Roll out into dough.

14.Stuffing.

15.Wrapped dumplings.

16.Wrap the dumplings and arrange them neatly.

17.Add water to a pot and bring to a boil, then cook the dumplings.

18.Serve.

Ingredients.

500 grams of pork belly filling.

1 stalk of pickled cabbage.

Flour chopped green onion. Minced ginger soy sauce.

Allspice powder salt. MSG is a food.

Sesame oil salad oil.

Preparation of garlic sauerkraut dumplings.

1.Stuffed pork belly.

2.In the meat filling, first add an appropriate amount of sesame oil and stir well.

3.Then pour in the soy sauce and stir well.

4.Then add five-spice powder (Sichuan pepper powder, star anise powder, ginger powder, cinnamon powder, fennel powder), salt, monosodium glutamate and stir thoroughly.

5.Then pour in an appropriate amount of salad oil and mix well.

6.Add chopped green onion and minced ginger and mix well (the amount should be larger than usual, which is a key step to enhance the flavor of dumplings).

7.Pickle 1 sauerkraut cut in half whole, be sure to thoroughly wash off the mucus and odor of sauerkraut with cold water (do not scald with hot water).

8.Chop the cleaned sauerkraut into a filling, and don't chop it too finely, so there will be no texture.

9.Squeeze out the sauerkraut filling and put it into the meat filling.

10.Mix the sauerkraut and meat filling thoroughly, and the dumpling filling is ready.

11.Add a little salt to the warm water, pour it into the flour and slowly mix it into a dough with moderate softness and firmness, and roll it out into a dumpling wrapper.

12.Wrap the dumplings, put the dumplings in the pot after the water boils, and observe the dumplings to bulge and cook, and immediately pick up the water and put them on the plate.

Prepare the Northeast sauerkraut and chop the meat, add the minced green onion and ginger, Sichuan pepper water, light soy sauce and oyster sauce starch, and stir in one direction.

The dumplings stuffed with sauerkraut are adjusted like this, and the dumplings with no filling are fragrant.