Sauerkraut and local pork dumplings with distiller’s grains
Overview
Mustard grown from farmyard fat, organic sauerkraut fermented by distiller's lees for 21 days, paired with fat and lean local pork, the first time I ate it, I couldn't stop... The sauerkraut absorbed the aroma of lard very well, it was fragrant but not greasy, it was the hard currency on the table, it was really delicious. Make more dumplings on weekends. During busy working days, you can open the refrigerator and cook a bowl of delicious dumplings at any time. How can you describe the sourness of dumplings♥
Tags
Ingredients
Steps
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Pollution-free sauerkraut fermented with distiller's grains for 21 days is king. I’ll teach you how to do it next time, haha
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Wash well.
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Chop it into pieces, squeeze out the water, and dry it in a wok.
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Chop the pork, add salt, a little soy sauce, oil-consuming dumpling five-spice powder, chicken essence, a teaspoon of rock sugar, stir, add egg whites (but I put the whole egg), slowly add ginger water, stir clockwise, this is the process of seasoning the soy meat, then add some lard refined from fat pork, sesame oil, and season.
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When kneading the dough, the dumpling wrapper should be of good hardness and should be smooth. You can add a small spoonful of salt when kneading the dough to increase the toughness of the dough.
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Start wrapping!
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The bag is pretty good, hehe
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The dough is chewy, the filling is delicious, and the seasoning is just right.
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It’s really delicious, the skin is so filling, it’s going to make your mouth water.
