Dumplings stuffed with pork and pickles in Northeast China(dong bei zhu rou suan cai xian shui jiao )

Dumplings stuffed with pork and pickles in Northeast China

Introduction:

"In the northeast big stuffing dumplings, pickled cabbage stuffing is second to none, the most representative."

Production steps:

Step 1: wash and chop sauerkraut. This is my own pickled sauerkraut. The acidity is just right. You can eat it safely.

Step 2: add appropriate amount of warm water to the flour, make it into dough, and wake up for more than 20 minutes.

Step 3: the meat should be fat and thin at least 6:4, sauerkraut like oil, so more fat, dumplings will be fragrant. Stir the sauerkraut, minced meat and all the seasonings to make a filling.

Step 4: add the medicine and roll the skin.

Step 5: make Chengsheng dumplings

Step 6: Boil the water in the pot and cook the dumplings over high heat.

Step 7: Northeast people like to eat with garlic sauce.

Materials required:

Pork stuffing: right amount

Sauerkraut: right amount

Flour: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Thirteen spices: appropriate amount

Soy sauce: moderate

Note: the taste of dumplings depends on the filling. The meat filling of pickled cabbage dumplings must be fat, and the amount of edible oil should be larger than other dumplings, so as to make them fragrant.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Dong Bei Zhu Rou Suan Cai Xian Shui Jiao