How to make delicious pickled cabbage dumpling fillings
Sauerkraut dumplings are a classic winter delicacy in the north. The sour and appetizing sauerkraut is paired with fresh meat fillings, giving it a rich texture. But to make delicious sauerkraut dumpling fillings, you need to pay attention to sauerkraut handling, ingredient matching and seasoning skills. The following methods for preparing pickled cabbage dumpling fillings are summarized from hot topics on the Internet to help you make delicious dumplings easily.
1. How to process sauerkraut
Pickled cabbage is the soul of dumpling fillings, but if used directly, it may be too sour or have a rough texture. Here are the common steps for sauerkraut processing:
| steps | How to operate | function |
|---|---|---|
| 1. Cleaning | Rinse the sauerkraut 2-3 times with water to remove excess salt and impurities. | Reduce saltiness and avoid being too acidic |
| 2. Squeeze out the water | Use your hands or gauze to squeeze out the water from the sauerkraut. | Prevent fillings from leaking out and improve taste |
| 3. Chop | Cut the sauerkraut into fine pieces or small pieces | Easier to blend with meat fillings |
2. Classic pickled cabbage dumpling filling recipe
Based on recommendations from netizens and shared by chefs, here are 3 popular combinations:
| Type | main ingredients | Seasoning ratio | Features |
|---|---|---|---|
| Sauerkraut and pork stuffing | 300g sauerkraut, 500g pork filling | 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, appropriate amount of minced onion and ginger | Traditional combination, rich meat flavor |
| Sauerkraut and Beef Stuffing | 200g sauerkraut, 400g beef filling | 1 spoon of black pepper, 1 spoon of cooking wine, 1 egg | Stronger taste and unique flavor |
| Vegetarian pickled cabbage filling | 400g sauerkraut, 100g dried tofu, 50g vermicelli | Half a spoon of five-spice powder, 1 spoon of oyster sauce | Low-fat and refreshing, suitable for vegetarians |
3. Seasoning techniques and precautions
1.Sauerkraut itself is salty, the amount of salt should be reduced when seasoning to avoid being too salty.
2.Add a little sugar(about half a spoon) can neutralize the sourness and enhance the umami taste.
3.The recommended fat-to-lean ratio for meat fillings is 3:7, too much fat will make it greasy, and too little meat will taste dull.
4.Stir the filling clockwiseUntil thickened, the dumpling filling will be firmer and juicier.
4. Tips recommended by netizens through actual testing
| Skills | Operating Instructions | Effect |
|---|---|---|
| Add lard residue | Add 20g crispy fried lard residue to the filling | Increase aroma and crispiness |
| Pepper water for seasoning | Use 50ml pepper water instead of ordinary water to beat into the meat filling | Remove the fishy smell and increase the fragrance, making the juice more abundant. |
| frozen sauerkraut | Freeze the sauerkraut for 30 minutes before mincing it | Easier to chop and less sour |
5. Frequently Asked Questions
Q: How long does it take to cook dumplings stuffed with pickled cabbage?
A: After the water boils, add the dumplings, cook until they float, then add half a bowl of cold water, repeat 2 times (about 8 minutes).
Q: Can sauerkraut filling be frozen and stored?
A: It is recommended to make freshly prepared sauerkraut. After freezing, the sauerkraut will easily release water and the taste will deteriorate. If storage is required, it is recommended not to exceed 24 hours.
By mastering these techniques, you can also make pickled cabbage dumplings that are sour, delicious, tender and juicy! Welcome to share your experience after trying it~
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