Pickled pork dumplings(suan cai zhu rou shui jiao )

Pickled pork dumplings

Introduction:

"Naturally, we can't let go of sauerkraut and pork dumplings. This is a classic food loved by northeast people. Although we are not from Northeast China, it doesn't hinder our love for northeast food. Food is boundless! Speaking of sauerkraut and pork dumplings, I haven't eaten them for many years. When I was a child, there were many neighbors in the neighborhood, and my parents were all from Northeast China. Therefore, this dumpling is delicious in autumn and winter, and every weekend. It's a taste you'll never forget. Now it has become the taste I miss, the taste in my memory. A few days ago, I happened to see northeast sauerkraut in the supermarket. It was really kind. I had a look of pork dumplings with sauerkraut in my mind, so I bought a bag immediately. I want to taste the flavor in my memory when I go home. Some ingredients match together, which is a natural pair. For example, the pickled cabbage and pork have a delicious taste in the acid, and the pork is not greasy at all. Mincing stuffing, rolling skin, wrapping, the whole process of pure hand-made, and outside the machine dumplings are very different, absolutely no match, delicious dumplings, absolutely is a wise saying

Production steps:

Step 1: add cold water to the flour and form a dough

Step 2: wash the pork.

Step 3: cut pork into small pieces, add scallion and chop.

Step 4: put the chopped pork into the pot.

Step 5: add cooking wine, salt, five spice powder, ginger powder, soy sauce, chicken essence, sesame oil and mix well.

Step 6: take out the sauerkraut, chop it, squeeze out the water and set aside.

Step 7: put the pork stuffing into the pickled cabbage.

Step 8: add sesame oil and mix well.

Step 9: knead the dough evenly, knead the strip and cut into small pieces.

Step 10: roll into dumpling skin.

Step 11: wrap the pork stuffing with pickled cabbage.

Step 12: make the dumpling green.

Step 13: pack them all in turn,

Step 14: cook with boiling water and serve with vinegar dish.

Materials required:

Flour: 300g

Pork buttocks: 400g

Northeast sauerkraut: 300g

Scallion: right amount.

Ginger powder: 3 G

Five spice powder: 3 G

Sugar: 3 G

Soy sauce: 15 ml

Cooking wine: 20 ml

Chicken essence: a little

Sesame oil: appropriate amount.

Note: sauerkraut chopped squeeze dry very good. Pork is the best three fat seven lean meat, hand cut stuffing the most delicious. Salt should be added appropriately, and pickled vegetables also have salty taste.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: sour and salty

Chinese PinYin : Suan Cai Zhu Rou Shui Jiao