Winter is the best time to eat dumplings. Warm dumplings not only warm the body and mind, but also bring a full sense of happiness to the family. There are many different types of fillings for dumplings, but my favorite is the sauerkraut and pork filling. Sauerkraut pork stuffed dumplings are not only sour and delicious, but also bring a unique flavor experience. However, despite the simplicity of making sauerkraut and pork-stuffed dumplings, many people do not master the skills well, resulting in the taste of dumplings only being sour and lacking in aroma. In order to help you make delicious dumplings stuffed with sauerkraut and pork, I will share the correct method, keeping in mind the "2 put 2 don't put it", so that the sour aroma and salty and sweet are perfectly blended, making every bite of the dumplings unforgettable.
First of all, we need to prepare some ingredients: 500 grams of flour, 5 grams of salt, pork belly, chives, ginger, salt, light soy sauce, dark soy sauce, oyster sauce, pepper and sesame oil. Put the flour and salt into a basin, stir well with chopsticks, then pour in an appropriate amount of cold water, stir into a batter, and finally knead into a smooth and soft dough, cover the lid and let it rise for half an hour, so that the dough will become softer and easier to roll.
Peel the cleaned pork belly and cut it into large pieces, then put it in a meat grinder to form a meat filling and set aside. Then, wash and chop the chives and ginger, add them to the meat filling, then add an appropriate amount of sugar, salt, light soy sauce, dark soy sauce, oyster sauce, pepper and sesame oil, stir clockwise with chopsticks for 5 minutes, let the meat filling fully stir evenly, and marinate for a while.
The processing of sauerkraut is also an important part of making sauerkraut pork stuffed dumplings. First, take out the pickled sauerkraut, cut off the roots, and soak it in clean water for half an hour. Sauerkraut is soaked in brine and has a certain salty taste, so soaking it in water first can dilute some salt and make the taste of sauerkraut more delicious. Next, wash the soaked sauerkraut, cut it into thin strips, and chop it again to make it taste better. However, many people stir the sauerkraut directly into the meat filling when making sauerkraut and pork stuffed dumplings, which can easily cause the sauerkraut to be too sour, making the dumpling filling taste poor. Therefore, we also need additional processing of sauerkraut. Before putting the sauerkraut in the minced meat, add a spoonful of sugar and a spoonful of baking soda, stir well with chopsticks and marinate for 10 minutes. In this way, the sourness of the sauerkraut can be neutralized, making the taste of the dumpling filling more perfect.
Roll the processed dough into long strips, then cut it into small pieces, roll out the dough into a dumpling wrapper with a rolling pin, wrap it in the sauerkraut pork filling, and knead it into the shape of a dumpling. Add an appropriate amount of water to the pot and bring to a boil, put in a spoonful of salt, then pour in the dumplings, cook for a while, and wait until the dumplings are all floating, then you can take them out and cook them. To make sauerkraut and pork stuffed dumplings, you need to pay attention to the use of seasonings, and keep in mind the "2 put and 2 don't" in order to make delicious dumplings. Specifically, you need to put in sugar and baking soda to enhance freshness, and do not put five-spice powder, thirteen spices and cooking wine when adjusting the filling, so as not to cover the aroma of pork.
By mastering the right production method, we can easily make delicious dumplings stuffed with sauerkraut and pork. The key is to keep in mind the principle of "2 put 2 and 2 don't": put in sugar and baking soda to enhance freshness, and do not put five-spice powder, thirteen spices and cooking wine to ensure the texture and taste of the dumpling filling. In addition, when processing sauerkraut, chopping it and adding an appropriate amount of white sugar and baking soda for pickling can neutralize the sourness and make the dumplings more delicious and tasty. Finally, through the process of rolling noodles and making dumplings, we can feel the joy of making food, and we can also bring a warm heart to our family. Although making dumplings can be a bit tedious, with the skills mastered, we will be able to create a meal that satisfies the taste buds of the family and feels a harmonious family atmosphere. Therefore, I hope that everyone can try making dumplings stuffed with sauerkraut and pork, so that the family can feel warm and happy in winter.