Pork and Sauerkraut Dumplings (酸菜饺子)
Introducing Northern Chinese pork and sauerkraut dumplings that have a savory, fragrant, and juicy filling and a crispy crust. They are very easy to put together compared to other types of dumplings. They are also freezer friendly and therefore perfect for making ahead of time. Use this one as an appetizer for your multi-course meal or serve it as a main course for lunch!
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 oz (170 g) ground pork ((lean fat ratio 7:3))
- 2 green onions (, minced)
- 1 tablespoon grated ginger
- 1/4 teaspoon ground Sichuan peppercorn ((or five spice powder))
- 2 tablespoons peanut oil
- 1 1/2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 8 oz (225 g) sauerkraut (, drained and squeezed dry, then chopped (yield about 1 loosely packed cup after chopping))
- 1 tablespoon toasted sesame oil
- 1 pack dumpling wrappers ((store-bought or homemade))
- 2 tablespoons peanut oil
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon light soy sauce ((or to taste))
- 2 teaspoons sesame oil (, toasted)
- Homemade chili oil ((Optional but highly recommend))
Instructions
- 1
Add ground pork into a medium-sized bowl. Spread the green onion, ginger, and Sichuan peppercorns evenly over the pork. Do not stir.
- 2
Heat the peanut oil in a small saucepan over medium-high heat until hot. Carefully pour the hot oil over the aromatics on the pork. The oil will gently cook the aromatics to release the fragrance. Let the oil cool for 2 to 3 minutes.
- 3
Add the light soy sauce and Shaoxing wine. Stir with a spatula until all the liquid has been absorbed and the pork becomes sticky.
- 4
Make sure to dry the sauerkraut as much as you can. You can even use paper towels to dry it again after chopping. Add the sauerkraut and the sesame oil to the ground pork. Stir to mix well.
- 5
Scoop about 1 to 1.5 tablespoons of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand. After folding, press the edge again to seal well. You can use any method you like to fold the dumplings as long as you’re comfortable with it. Place the folded dumplings on a tray or cutting board, loosely covered with wet paper towels to prevent them from drying out.
- 6
Now you can freeze these dumplings if you aren’t going to cook them immediately. Place them onto a baking tray and seal with plastic wrap. Store dumplings in the freezer for up to 3 months. Once the dumplings are completely frozen, about a day, you can transfer them to a gallon bag to save freezer space. (*Footnote 2)
- 7
Cook the dumplings in batches. Heat 1 tablespoon of oil in a nonstick skillet over medium heat until hot. Add dumplings. Cook until the bottom side turns golden (*Footnote 3). Add 1/4 cup of water, and cover. Cook until the dumplings are cooked through, 2 to 3 minutes. Once done, transfer the dumplings to a plate.
- 8
Mix all the ingredients in a small bowl and stir to mix well.
- 9
Serve the dumplings hot with dipping sauce as an appetizer or main dish. Enjoy!