Fried dumplings with pork and sauerkraut

Fried dumplings with pork and sauerkraut

Introduction:

Production steps:

Step 1: prepare the stuffing materials for dumplings. This time I made pork and pickled cabbage stuffing.

Step 2: disperse the pork stuffing with 3 tbsp water, stir clockwise, then add 3 tbsp vegetable oil, 1 tbsp sesame oil, 5 spice powder and 3 tbsp soy sauce at a time, and continue to stir clockwise. Every time you add the same, stir a few times, and wait for a little more time. When you were a child, it was almost the same. It was commonly known as "shangjiner".

Step 3: put the pickled cabbage into water, squeeze out the water and chop it. Chop the scallion, mix with the pickled cabbage, chop for a while, and let the two mix well.

Step 4: mix the pickled cabbage stuffing and pork stuffing.

Step 5: add a small amount of salt, continue to stir clockwise, let vegetables and meat fully mixed. At this time, you can taste the salt, if you feel light, you can add some salt.

Step 6: make dumplings now.

Step 7: This is a panorama of the dumplings. A total of 35 dumplings were made this time. If you like the stuffing, it is estimated that the quantity is less

Step 8: the next stage is to fry dumplings. Heat the pancake machine and brush with a thin layer of oil.

Step 9: after the oil is hot, spread the dumplings evenly on the top, cover and fry for about one minute. After frying, you can pick up a dumpling to see if there is a layer of burnt yellow on the back. It's called "GABAR" in Northeast Chinese

Step 10: then add a small amount of water, so that the water can be spread on a thin layer, about less than 1 / 4 bowl. Continue to simmer for 3 minutes.

Step 11: it's ready

Materials required:

Pork stuffing: 250g

Sauerkraut: 150g

Dumpling skin: about 35

Shallot: a period

Water: (filling) 3 tbsp

Vegetable oil: 3 tbsp

Soy sauce: 3 tbsp

Sesame oil: 1 tbsp

Five spice powder: 0.5 TSP

Salt: 0.5 TSP

Note: 1, here is the Northeast sauerkraut. The choice of pork is plum blossom meat. There are both fat and thin. It's about eight percent thin. No matter what, you can also choose six percent thin and four percent fat. Because sauerkraut has the effect of relieving greasiness, it doesn't matter if you add more fat meat. 2. Don't add salt to the stuffing, because salt will force out the water in the meat and vegetables. In this way, there will be a lot of water in the stuffing of dumplings, so salt should be added at the end. The flavor of dumpling stuffing should be a little bit salty. Of course, it can be prepared according to your own taste. 3. The last step can be appropriate more stew for a while, the back of the scorch will be bigger, like can try, but remember not to fry.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: Original