How to prepare sauerkraut and pork dumpling fillings?

Sauerkraut and pork dumplings are very common in the north, and may be less common in the south, but as long as you eat them once, you will like these sauerkraut and pork dumplings. Many people always fail to prepare the filling of sauerkraut and pork dumplings. In fact, everyone’s preparation methods are similar. It’s just caused by you not paying attention to some details. Let me tell you how to prepare the filling of sauerkraut and pork dumplings. The modulation is correct, and you are guaranteed to gain something after reading it. How to prepare sauerkraut and pork dumpling filling?

1. First, prepare all the ingredients. The sauerkraut stuffing for sauerkraut and pork dumplings is usually made from Chinese cabbage. This kind of sauerkraut tastes better. First cut the sauerkraut into shreds and then into cubes, and finally chop it into pieces slightly smaller than mung beans. Don’t chop the sauerkraut filling too finely, as it will lose taste if it’s too crumbly. Rinse the chopped sauerkraut filling twice with water. , wash away the sour taste on the surface of the sauerkraut. It is not recommended to wash too much, otherwise the sour taste of sauerkraut will be easily washed away. Use cold water when washing so that the taste will be crisp when eaten. Finally, just drain the washed sauerkraut stuffing.

2. Next, you can prepare the meat filling and other accessories. We try to use 3 fat and 7 lean pork belly for the meat filling, so that it tastes delicious. First cut the meat into small pieces with a knife, and then Place it in a meat grinder and mince it into minced meat. It doesn’t take too long to mince the minced meat. Don’t mince it too much. Just mince it into a slightly granular shape. Next, prepare a piece of ginger and cut it into minced ginger and put it into the meat filling. Then prepare half a green onion and cut it into chopped green onions. If you like green onions, you can use a little more. Don’t put the chopped green onions into the meat filling until the meat filling is mixed. Add it in later. If the green onion is added too early, it will have a mixed smell, so cut it and set it aside for later use.

3. After all the materials are prepared, we still need to boil pepper water. Add 600 grams of water to the pot, put 1 small handful of Sichuan peppercorns into the pot under cold water, turn up the heat and cook for 5 minutes, allowing the flavor of the Sichuan peppercorns to be fully released and blended into the water. Remove the Sichuan peppercorns after cooking. Then pour out the pepper water and set aside to cool naturally. If you don’t have Sichuan peppercorns at home, you can also use onion, ginger and water. You can also use your hands to grab the juice from the onion and ginger to get the onion and ginger water.

4. Next, you can season the meat filling, add an appropriate amount of edible salt (only add the amount of salt to the meat filling, because sauerkraut itself contains salt), a little MSG, 2 grams of pepper, Stir 10 grams of light soy sauce, 10 grams of oyster sauce and 10 grams of cooking wine evenly. Stir the meat filling and all the seasonings evenly before adding the Sichuan peppercorn water you just cooked. The Sichuan peppercorn water should be added in at least 2-3 times. Generally, At least 200 grams of water can be added to 500 grams of meat filling. After adding the pepper water, stir in one direction, so that the meat filling can take in the pepper water, and at the same time, the meat filling will be strong. When you can't see the water, add the pepper water to it again. Repeat this operation until it feels stirred. The more you stir it, the heavier it becomes, which means the meat filling has become stronger.

5. After the meat filling is stirred, add a little seasoning oil (if there is no seasoning oil, you can add scallion oil or sesame oil). If you have lard, it is recommended to add some lard. Don’t be afraid of greasiness. The sourness of sauerkraut will be good. It can remove greasiness, and sauerkraut itself is particularly oily. Adding lard to making dumplings stuffed with sauerkraut can better blend the flavors of sauerkraut and pork. In this way, the meat filling part is finished. Finally, add the chopped green onion and sauerkraut to the meat filling. Stir the meat filling, chopped green onion and sauerkraut evenly. Then you can make dumplings.

The ratio of sauerkraut and meat filling can be adjusted according to your own preferences. You can also mix the meat filling, chopped green onion and sauerkraut together before preparing to make dumplings, because the meat filling contains salt and is easy to make. The chopped green onions and sauerkraut will become watery, and adding the chopped green onions too early will also cause a bad smell.