Pickled pork dumplings

If you have been to Northeast China, you will definitely eat pickled cabbage

Otherwise, you won't be counted as being in Northeast China

Sauerkraut is made by putting Chinese cabbage in salt water and fermenting it at a certain temperature

The temperature requirements during fermentation are very high

And this kind of temperature can only occur in winter in Northeast China (is it a little boastful, this is definitely a fact, hehe)

But pickled cabbage can also be bought in supermarkets now

Although the taste is worse than the home-cured ones

But overall it is still good!

Recipe Recommendations

sauerkraut appropriate amount
pork appropriate amount
qingshui appropriate amount
green onions appropriate amount
Jiang appropriate amount
cooking wine appropriate amount
soy sauce appropriate amount
salt appropriate amount
soy sauce appropriate amount

original
cook
an hour
ordinary

Steps for Pickled pork dumplings

Add ordinary flour directly to one egg and mix well

Add water several times until all the flour can be mixed and the dough becomes a dough. Cover with a damp cloth to wake up

Wash the pork and chop it into minced meat (you can also buy minced meat directly), stir in one direction until the minced meat is strong, add a small amount of stock and continue to stir in one direction until all the stock is added. At this time, the minced meat is sticky and heavy, add seasoning, and mix well

Wash the pickled cabbage with clear water, remove it and chop it up. Use your hands to make the cabbage into a ball to squeeze out the water. Add it into the mixed meat filling and mix well. The meat filling is ready (Sorry I forgot to take a photo)

After waking up, rub the dough into a long strip with a diameter of about 3CM

Pull it into small doses

Squeeze the small dose evenly

Roll it into a glue skin with a slightly thicker center and thin edges, and add the stuffing to make dumplings

Roll it into a glue skin with a slightly thicker center and thin edges, and add the stuffing to make dumplings

Mix all dips and set aside;

Pour clear water into the pan, add a small amount of salt and bring to a boil over high heat, add the dumplings, pour some cold water after boiling the pan (the water does not boil), and add clear water repeatedly three times;

When the dumplings float on the water and the dumpling skins bulge, remove them from the pan, dip them in the dipping ingredients while they are hot, and then place them in your mouth... Delicious!