People often compare making dumplings to art, because in the process of making dumplings, each step requires delicate operation and careful care. This is especially true for sauerkraut stuffed dumplings, and special attention must be paid to the processing of sauerkraut and the matching of seasonings in order to make delicious sauerkraut pork dumplings. Today I will share a correct way to wrap sauerkraut stuffed dumplings, hoping to help you make a plate of sour and delicious dumplings.
For the processing of sauerkraut, many people have their own practices. However, when I was wrapping sauerkraut dumplings, I found a small trick to make the taste of sauerkraut more balanced. First of all, soak the sauerkraut in water for 30 minutes, which can dilute some of the acid and avoid the dumpling filling being too sour. Then wash the soaked sauerkraut, cut it into thin strips and chop it, which will make the dumplings taste better. Finally, add a spoonful of sugar and a spoonful of baking soda to the sauerkraut, stir well with chopsticks and marinate for 10 minutes. The advantage of this is that sugar can enhance the umami of the dumpling filling, while baking soda can neutralize the sourness of the sauerkraut, making it more flavorful and delicious.
In the process of making sauerkraut dumplings, the combination of seasonings is also very important. I think it is necessary to keep in mind the principle of "2 put and 2 don't" when adjusting the sauerkraut pork filling. 2 put refers to putting in an appropriate amount of sugar and baking soda, while 2 do not put refers to not putting five-spice powder, thirteen spices and cooking wine.
First of all, white sugar is a seasoning that enhances freshness, and adding the right amount of white sugar can enhance the taste of dumplings and make them more delicious. Baking soda is an alkaline substance that neutralizes the sour taste when it reacts with sauerkraut, making the dumplings sweeter and not greasy. Therefore, when adjusting the sauerkraut filling, be sure to add an appropriate amount of sugar and baking soda.
Secondly, the reason why five-spice powder and cooking wine are not put is because both spices have a strong aroma. Adding five-spice powder when stir-frying Thirteen spices can increase the flavor, but adding it when adjusting the sauerkraut filling will mask the umami flavor of the pork, resulting in the dumplings not tasting fragrant. Cooking wine is a seasoning used to remove fishiness, but it is not suitable for use when adjusting meat filling, because cooking wine needs to volatilize to remove the fishy smell, and it cannot be volatilized in the dumpling filling, which will make the dumplings taste weird. Therefore, when wrapping sauerkraut dumplings, do not put five-spice powder, thirteen spices and cooking wine.
In terms of seasoning, we should make reasonable choices according to different ingredients and tastes, so that the taste of the dumpling filling is more balanced and delicious.
When it comes to making sauerkraut dumplings, the skill of making dumplings is also very important. The first is the making of the dough. Put 500 grams of flour and 5 grams of salt into a basin, stir well with chopsticks, pour in an appropriate amount of cold water and stir into a batter, and then knead into a smooth and soft dough. Cover the dough and let it sit for half an hour, which will make the dough soft and easier to roll out.
The second is the modulation of the filling. Cut the pork belly into large pieces and put it in a meat grinder to form a meat filling, then add chives, ginger and other seasonings, stir clockwise with chopsticks for 5 minutes to make the meat filling strong, and set aside to marinate for a while.
This is followed by rolling the skin and making dumplings. Roll the dough into long strips, cut it into small pieces, then roll it out into a dumpling wrapper, wrap the sauerkraut pork filling into the dumplings, and knead it into the shape of a dumpling.
Finally, boiled dumplings. Add an appropriate amount of water to the pot, add a spoonful of salt after boiling, then pour in the dumplings, and cook until all floated up. The resulting sauerkraut dumplings are not only smooth and elastic in the skin, but also have a balanced sour taste and aroma, making them delicious and delicious.
Through the above steps, we can wrap a plate of sour and delicious sauerkraut pork dumplings. The skin of the dumplings is tender and elastic, the filling is sour and delicious, and you can feel the fresh aroma of sauerkraut and the meat aroma of pork in every bite, which makes people have an endless aftertaste.
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