How to make delicious Northeastern pickled cabbage dumpling fillings

Dumplings stuffed with pickled cabbage are classic dumplings that Northeastern people love to eat. As long as you master the secret of using pickled cabbage to prepare dumpling fillings, you can easily make delicious Northeastern pickled cabbage and pork dumplings, which are fragrant and appetizing. greasy.

Ingredients:

500 grams of fresh pork with three fat and seven lean ingredients, 350 grams of Northeastern pickled cabbage.

Sauerkraut has a special fragrance, but it must be mixed with meat filling to make the filling delicious. Moreover, sauerkraut is relatively oily, so the meat filling must also contain some fat to make it fat. The meat filling of Shouqi is better, and the ratio of sauerkraut and meat filling is about 1:1.5.

Both mutton stuffing or beef stuffing can be paired with sauerkraut, but the most common combination with sauerkraut is pork stuffing, so today we will focus on how to prepare pork stuffing. You can also replace it with beef stuffing or sauerkraut. Lamb stuffing.

Seasoning:

10 grams of pepper powder (can be replaced with 6 grams of five-spice powder or thirteen-spice powder), 5 grams each of minced onion, minced ginger, and minced garlic, 3 ml of light soy sauce , a little cooking wine, a little white sugar, an appropriate amount of white pepper, chicken essence, and salt (the specific amount of seasonings can be adjusted slightly according to personal taste, but the taste must be noticeable to make it delicious. This is also the key to preparing dumpling fillings. one).

The first step, processing sauerkraut

1. First, break off the sauerkraut piece by piece, rinse it with running water, and then soak the sauerkraut in clean water for 15 to 20 minutes to remove the sauerkraut. Heavy sourness, saltiness and additives. If you are using your own pickled sauerkraut to make dumplings, which have moderate sourness and saltiness and no additives, you can completely skip the soaking step in water and simply rinse the sauerkraut.

2. Next, cut the sauerkraut into thin shreds, then cut into fine pieces, squeeze out the water in the sauerkraut, and chop it slightly with a knife. It is a very important step to squeeze out the water in the sauerkraut. If the sauerkraut contains too much water, it will not only affect the taste and texture of the sauerkraut filling, but also cause the prepared dumpling filling to become watery.

3. Add about 20 grams of cooked oil to the chopped sauerkraut and mix well (rich people can replace it with sesame oil), and you can use it to prepare the filling. If you are not afraid of trouble, you can also heat the oil in a wok, sauté the onions and ginger over low heat until fragrant, then add the chopped sauerkraut and stir-fry until fragrant, take it out and let it cool. It is better to use the fried sauerkraut to make dumpling fillings. eat.

The second step is to prepare the pork filling

Chop the pork into fine pieces, put it into the filling basin, knock in 1 egg and beat it clockwise until evenly , then add the seasonings and beat clockwise until evenly mixed, then add about 200 grams of water in several batches and beat evenly until the meat filling becomes sticky and gelatinous, and becomes a light and plump meat paste.

The purpose of adding water to the meat filling is to make the meat filling fully hydrated. This is the key to giving the meat filling a fresh and tender texture. The water added to the meat filling is also replaced with an equal amount of pepper water. Or green onion and ginger water. If you want to enhance the umami flavor of the filling, you can also chop the soaked dried shrimps into pieces and add them to the meat filling, and mix well together.

The third step, prepare the sauerkraut and pork dumpling filling

Pour the previously processed sauerkraut into the minced meat filling, stir it gently clockwise with chopsticks, and prepare the sauerkraut and pork dumpling filling. The modulation is complete. Let’s not talk about making and cooking dumplings. They are exactly the same as ordinary meat-filled dumplings.