How to adjust the filling of dumplings stuffed with sauerkraut and meat, how to adjust the dumpling

Sauerkraut pork dumplings].

We need to prepare: pork, sauerkraut, green onions, Sichuan peppercorns, cooked oil, soy sauce, monosodium glutamate, salt, dumpling skin.

Step 1: Prepare a handful of peppercorns, put them in a bowl, add an appropriate amount of boiling water to the bowl, and soak them for about 25 minutes after blanching. Wash the prepared pork, chop it into meat filling with a knife, put the meat filling in a basin, wait until the pepper water is cooled and pour it into the pork filling, then add an appropriate amount of salt and soy sauce, stir along one direction with chopsticks, stir it vigorously, wash the green onion and cut it into minced green onions and pour it into the meat filling, continue to stir, stir evenly and put it aside to marinate for about 30 minutes.

Step 2: After the meat filling is marinated, pour an appropriate amount of cooked oil, monosodium glutamate and minced green onion into it, stir again, stir and set aside; Then deal with the sauerkraut, because the sauerkraut is not cleaned when pickling, so after taking out the sauerkraut, it should be washed several times with water, and then soaked in water for about 25 minutes, which can not only remove the impurities on it, but also remove part of the sour taste and peculiar smell, so that the taste is better.

Step 3: After the sauerkraut is soaked, drain the water and cut it into minced pieces, then pour the cut sauerkraut into the meat filling by hand, stir well, and the sauerkraut pork filling will be said to be ready, and you can make dumplings. After the dumplings are wrapped, add water to the pot, boil the water into the dumplings, gently push the dumplings with a spatula to prevent the dumplings from sinking to the bottom and sticking to the pot, add cold water after the water is boiled and continue to boil, repeat adding cold water 3 times, the water is boiled, and the dumplings are cooked.

How to adjust the filling of sauerkraut and meat stuffed dumplings, come and learn new tricks.

First, the material 1How to make sauerkraut stuffed dumplings authentic? The answer, of course, is that the material should be authentic.

It is recommended that you must take the pickled and fully fermented sauerkraut made by the Northeast itself! If you really can't do it, you can only retreat to the second best kind of sauerkraut in the supermarket, but there is an essential difference between the two sauerkraut and sauerkraut, just like "connoisseur and layman". The key to dumplings stuffed with sauerkraut and pork is sauerkraut, so whether the sauerkraut is selected is authentic or not determines the taste of the dumplings.

After the sauerkraut is chosen, we wash the sauerkraut, cut it into shreds, chop it again, and take out the water for later use. It is necessary to remind everyone that the water in the sauerkraut does not have to be too dry, otherwise the sauerkraut flavor will be light. 2.

PorkTo make authentic sauerkraut pork stuffed dumplings, you need to choose fresh pork. The ratio of fat and thin should be 2:1, and we will wash and chop the pork we bought.

2. Adjust the stuffing Put the cleaned up sauerkraut and chopped pork in a basin, add minced green onions, minced ginger, Sichuan pepper powder, large material powder, oil, salt, monosodium glutamate and other seasonings, and stir thoroughly. Tip: Minced ginger can be put in the pork and stirred well, while the pepper water should be poured while stirring, so that the stirred meat filling will be delicious and strong.

Add oil and salt according to your taste, and it is almost the same as cooking a dish. 3. Making dumplings I believe that everyone will have several ways to make dumplings, and I will not describe it here, it is worth mentioning that the noodles should be awakened for 20 minutes after the noodles! The above content is the method of wrapping sauerkraut and pork stuffed dumplings for you today.

How to adjust the filling of sauerkraut and meat stuffed dumplings, have you learned new moves? If you've learned it, try it yourself as soon as possible! You're sure to make a plate of delicious and tender dumplings.

How to adjust the filling of sauerkraut and meat stuffed dumplings? First, stir the minced meat with warm water in one direction, then add various seasonings, minced green onion and ginger, five-spice powder, monosodium glutamate, salt, and oyster sauce. Then chop the sauerkraut into the filling, put it together and stir, add cooking oil, a small amount of sesame oil is enough.

The sauerkraut is full of flavor, finely chopped, and stirred well with the meat filling. No need to put salt, just add a little sugar.

The steps for adjusting the filling of sauerkraut and meat stuffed dumplings are as follows:

Ingredients: flour, sauerkraut, Sichuan pepper, pork, minced ginger, light soy sauce, dark soy sauce, sugar, chicken essence, white pepper, five-spice powder.

1. Prepare 500 grams of all-purpose flour, add an egg, 230 grams of cold water, stir while pouring, let the flour absorb water, turn into a dough floc, and then knead the dough.

2. The action of kneading the dough should be light, kneaded into a relatively smooth appearance, and the state of basin light, face light, and hand light can be achieved, cover the pot, and let the dough rise for an hour.

3. Start to process sauerkraut, about 650 grams of sauerkraut, rinse and wash, squeeze water and chop it, prepare a clean filter cloth, wrap the sauerkraut and squeeze out the excess water, don't squeeze it too dry, it will be firewood to eat, and slightly keep two points of water.

4. Prepare 500 grams of pork filling, three points fat and seven points lean, add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, an appropriate amount of sugar, chicken essence, white pepper, five-spice powder, minced ginger, stir well, then pour in a spoonful of soybean oil, continue to stir.

5. Chop half a green onion into minced pieces.

6. Put the sauerkraut into the meat filling together, and then stir it evenly at this time, so that the sauerkraut and the meat filling can be combined early, and the sauerkraut filling at this time can already smell the fragrance, and there is only one last step left.

7. Heat the oil in the pot, wait for the oil to smoke slightly, put in 20 peppercorns, fry them on low heat, don't turn on the fire, the fried paste will be wasted, don't take out the peppercorns, as long as the pepper oil, let it cool and set aside. Pour the cold pepper oil and green onions into the sauerkraut filling, and the sauerkraut filling at this time is completed.

As follows:

Ingredients: sauerkraut, minced meat, salt, oil, light soy sauce, dark soy sauce, minced green onion and ginger, and appropriate amount of five-spice powder.

Method: 1. First clean the sauerkraut.

2. Then drain the water.

3. Then chop the sauerkraut into 10,000 pieces.

4. Drain the water again.

5. Add salt, minced green onion and ginger, light soy sauce, dark soy sauce and five-spice powder to the minced meat, and stir well.

6. Finally, add the minced sauerkraut to the meat filling and stir well.

The steps for adjusting the filling of sauerkraut and meat stuffed dumplings are as follows:

Tools Ingredients: 1/2 ssauerkraut, 350 grams of pork (fat and thin), appropriate amount of green onion and ginger, 2 tablespoons of cooking wine, 2 tablespoons of original fresh soy sauce, 2 grams of thirteen spices, appropriate amount of salt, 2 tablespoons of soybean paste.

1. Sauerkraut is more oily, I specially bought a piece of fatty meat, first cut the fat into small dices, put it in the pot and fry it over low heat to make oil residue.

2. Then chop the lean meat into a meat filling and put it in a basin together with the fried oil residue.

3. Add cooking wine, thirteen spices, original fresh soy sauce, salt, and two spoonfuls of soybean paste.

4. Stir well in one direction, stir more for a while to make the meat filling more flavorful, and put it aside for 10 minutes after stirring.

5. When marinating the meat filling, let's slip and cultivate the dough, add a little salt to the flour, use cold water and form a medium and slightly hard dough, the dough is appropriately harder, and it tastes more chewy.

6. After the noodles are reconciled, the time to wake up the noodles is to adjust the meat filling, pour the chopped sauerkraut into the meat filling, without adding any seasoning, and stir it directly.

Ingredients: 1 ginger, 2 spoons of salad oil, appropriate amount of soy sauce, appropriate amount of monosodium glutamate, appropriate amount of garlic, 500g of pork filling, 1 section of green onion, 500g of sauerkraut, appropriate amount of Sichuan pepper powder.

1. The shape of the dumplings is not important, the important thing is the filling inside, the filling is fresh and delicious, so the sauerkraut should be taken out and washed, and it must be chopped with a knife.

Second, the meat filling should be chopped with a knife, and the meat flavor should be chopped out, and the soy sauce, salt, monosodium glutamate, minced ginger, and Sichuan pepper powder should be stirred evenly.

3. Heat the oil, put the green onion and ginger into the hot oil and fry until fragrant, pour it into the meat filling after frying the fragrance, and stir well clockwise.

Fourth, the mixed meat filling should feel oily, and then squeeze out the vegetable filling and add it to the mixed meat filling, and stir clockwise.

Recipes are mutually restrictive

Pork (fat and lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.

Sauerkraut cabbage: Sauerkraut should not be eaten with persimmons, which can cause gastrolithiasis.

The lactic acid in sauerkraut can be appetizing and refreshing, sober up and greasy, increase appetite, help digestion, and promote the body's absorption of iron. At the same time, cabbage becomes sour, and the nutrients it contains are not easily lost. But sauerkraut can only be eaten occasionally, if the human body lacks vitamin C, it should be eaten less, long-term gluttony, it may cause urinary system stones, so that red blood cells lose their oxygen-carrying capacity, resulting in tissue hypoxia, ** and lip bruising, headache and dizziness, nausea and vomiting, palpitation and other poisoning symptoms, severe cases can also cause death.