Sauerkraut and Pork Dumplings

Cooking StepsHow to cook Sauerkraut and Pork Dumplings step by step

Cooking Process

1. 
   Step 1 Detail

   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.

2. 
   Step 2 Detail

   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.

3. 
   Step 3 Detail

   Combine 600g of flour with 300-350g of water. Knead into a smooth dough, cover, and let rest for about 20 minutes.

4. 
   Step 4 Detail

   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!