Health effects
Fungus: delay aging, antioxidant, anti-cancer and prevent cancer
Ginger: reduce qi and stop vomiting, resolve phlegm and relieve cough, dispel cold and relieve cold Table
Green onions: promoting blood circulation
Ingredients
Plum pork stuffing ( 750g ) | Sauerkraut ( 500g ) |
Wood fungus ( 30g ) | Ginger ( 1 piece ) |
Green onions (Half root) | Dumpling skins (100 pieces ) |
Zanthoxylum bungeanum oil ( 20ml ) | Salt ( 5 grams ) |
Light soy sauce ( 10g ) | |
White pepper Powder ( 1g ) | Thirteen Incense ( 5g ) |
Eggs ( 1 ) | Soup Treasure ( 1 piece ) |
How to make Northeastern sauerkraut and pork dumplings (lazy quick version)
1. Prepare the ingredients.Plum pork stuffing, pickled cabbage, fungus, scallions and ginger.
2. Wash the sauerkraut and set aside.
3. Chop the sauerkraut, fungus, green onion and ginger Cut into pieces and put into a basin.
4.Put in the plum blossom meat filling.
5. Add seasonings, salt, sugar, oyster sauce, raw Smoked smoke, thirteen spices, white pepper, eggs, soup stock, Sichuan pepper aniseed oil.
6. Put on disposable gloves and pinch the soup baby Break into small cubes and mix the meat filling evenly.
7. Stir the dumpling fillings thoroughly and evenly.If If it's too dry, you can add a little more oil or water and stir the meat filling evenly.
8.The filling of the mixed dumplings is not dry and sticky.That’s it.
9. Prepare dumpling wrappers (finished dumpling wrappers purchased in supermarkets ), wrap in fillings.
10. Wrap the dumplings one by one.
11. Boil water in a pot, add dumplings in one direction Flip the dumplings so they don't stick to the bottom.
12. Boil the dumplings for 5 minutes and remove.
13. A plate of delicious Northeastern sauerkraut and pork dumplings is served.Got it!
14. The taste of sauerkraut is very special, paired with fungus pork, The taste is mellow and the taste is sour!
Tips
When making dumplings stuffed with sauerkraut and pork, the selection of sauerkraut is particularly important.High-quality sauerkraut has the following three characteristics: bright appearance, light color on the leaves, translucent sides, and both sourness and aroma.
In addition, there is no need to mince the sauerkraut and meat fillings too much.Keep some graininess and chewy when eating, and the taste will naturally be better.My ingredients are for 100 dumplings, for your reference!
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