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Sauerkraut and Pork Dumplings
This delightful dish combines the tangy flavor of pickled cabbage with the rich savory taste of pork creating a perfect balance that is both comforting and exciting. The tender texture of the dumplings paired with the flavorful filling offers a delicious meal that is sure to satisfy your taste buds. It is an easy recipe […]
- Prep
- 12m
- Cook
- 20m
- Total
- 32m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Sauerkraut and Pork Dumplings
| Ingredient | Amount |
|---|---|
| Ground pork (30% fat, 70% lean) | 500 as needed |
| Pickled Chinese cabbage (sauerkraut) | 500 as needed |
| All-purpose flour | 600 as needed |
| Water (for dough) | 300-350 |
| Scallions and ginger | |
| Salt | |
| Dark soy sauce | |
| Light soy sauce | |
| Oyster sauce | |
| White pepper powder | |
| Chicken bouillon | |
| Sichuan peppercorns | |
| Star anise | |
| Bay leaves | |
| Sesame oil | |
| Garlic (for dipping sauce) | 0.5 as needed |
| Vinegar (for dipping sauce) |
- Ground pork (30% fat, 70% lean)500 as needed
- Pickled Chinese cabbage (sauerkraut)500 as needed
- All-purpose flour600 as needed
- Water (for dough)300-350
- Scallions and ginger
- Salt
- Dark soy sauce
- Light soy sauce
- Oyster sauce
- White pepper powder
- Chicken bouillon
- Sichuan peppercorns
- Star anise
- Bay leaves
- Sesame oil
- Garlic (for dipping sauce)0.5 as needed
- Vinegar (for dipping sauce)
Cooking StepsHow to cook Sauerkraut and Pork Dumplings step by step
-
Step 1Boil or steep Sichuan peppercorns, star anise, and bay leaves in about 200g of hot water, then let cool completely. Season the ground pork with salt, dark soy sauce, light soy sauce, oyster sauce, white pepper, and chicken bouillon. Gradually add the spiced water in batches, stirring vigorously in one direction until the meat is fully hydrated and fluffy. Top with chopped scallions and ginger, then pour over hot oil to release the aroma. Be generous with the oil — sour cabbage absorbs oil well. Finish with a drizzle of sesame oil.
-
Step 2Soak 500g of pickled cabbage in water for 15 minutes, then squeeze out the excess water firmly. Note that pre-packaged pickled cabbage retains water, so the net weight may be less than 500g — add a bit more to compensate. Mix thoroughly into the seasoned pork until evenly combined.
-
Step 3Combine 600g of flour with 300-350g of water. Knead into a smooth dough, cover, and let rest for about 20 minutes.
-
Step 4Roll, fill, and wrap the dumplings as desired. For the dipping sauce: mash half a head of garlic with a pinch of salt into a paste, then mix in light soy sauce, chicken bouillon, and plenty of vinegar. Serve immediately and enjoy!
Sauerkraut and Pork Dumplings
This delightful dish combines the tangy flavor of pickled cabbage with the rich savory taste of pork creating a perfect balance that is both comforting and exciting. The tender texture of the dumplings paired with the flavorful filling offers a delicious meal that is sure to satisfy your taste buds. It is an easy recipe […]
Ingredients
- 500 as needed Ground pork (30% fat, 70% lean)
- 500 as needed Pickled Chinese cabbage (sauerkraut)
- 600 as needed All-purpose flour
- 300-350 Water (for dough)
- Scallions and ginger
- Salt
- Dark soy sauce
- Light soy sauce
- Oyster sauce
- White pepper powder
- Chicken bouillon
- Sichuan peppercorns
- Star anise
- Bay leaves
- Sesame oil
- 0.5 as needed Garlic (for dipping sauce)
- Vinegar (for dipping sauce)
Instructions
-
Boil or steep Sichuan peppercorns, star anise, and bay leaves in about 200g of hot water, then let cool completely. Season the ground pork with salt, dark soy sauce, light soy sauce, oyster sauce, white pepper, and chicken bouillon. Gradually add the spiced water in batches, stirring vigorously in one direction until the meat is fully hydrated and fluffy. Top with chopped scallions and ginger, then pour over hot oil to release the aroma. Be generous with the oil — sour cabbage absorbs oil well. Finish with a drizzle of sesame oil.
-
Soak 500g of pickled cabbage in water for 15 minutes, then squeeze out the excess water firmly. Note that pre-packaged pickled cabbage retains water, so the net weight may be less than 500g — add a bit more to compensate. Mix thoroughly into the seasoned pork until evenly combined.
-
Combine 600g of flour with 300-350g of water. Knead into a smooth dough, cover, and let rest for about 20 minutes.
-
Roll, fill, and wrap the dumplings as desired. For the dipping sauce: mash half a head of garlic with a pinch of salt into a paste, then mix in light soy sauce, chicken bouillon, and plenty of vinegar. Serve immediately and enjoy!
