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Sauerkraut Dumplings 3

Tangy & Juicy Sauerkraut Dumplings | No Fancy Skills Needed

I’m obsessed with these Northeast Chinese Sauerkraut Pork Dumplings—tangy, juicy, and never greasy! As a Southerner, I was hooked at first bite—you have to try this authentic, savory flavor
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Course Main Course
Cuisine Chinese
Servings 5

Ingredients
  

For the dumpling wrappers:

  • 500 g all-purpose flour
  • 260-280 g warm water 30℃, lukewarm to touch; adjust for flour absorbency
  • 1 g salt optional, for extra chewiness

For the filling:

  • 400 g pork mince 30% fat, 70% lean—key for juiciness
  • 300 g Northeast Chinese yellow-core fermented sauerkraut
  • 20 g chopped scallions
  • 10 g minced ginger
  • 30 g minced onion
  • 4 g salt adjust to taste
  • 1 g white pepper
  • 20 ml light soy sauce 4 tbsp
  • 5 ml dark soy sauce 1 tbsp, for color
  • 10 ml oyster sauce 2 tbsp
  • 5 ml chicken bouillon optional, for umami
  • 80-100 ml scallion-ginger-star anise water soak 1 scallion, 2 ginger slices, 1 star anise in 200ml warm water for 15 mins, strain
  • 30 ml cooking oil for frying aromatics

Instructions
 

  • Marinate the pork: In a large bowl, mix pork mince with salt, white pepper, light soy sauce, dark soy sauce, oyster sauce, and chicken bouillon. Stir in one direction until sticky. Add scallion-ginger-star anise water in 3 batches, stirring thoroughly each time until fully absorbed. Marinate for 15 mins.
  • Prep the sauerkraut: Rinse sauerkraut 1-2 times quickly, squeeze out ALL excess water (critical!), then chop finely. Add to the marinated pork along with chopped scallions; mix well.
  • Make fragrant scallion oil: Heat 30ml oil in a pan over low heat. Fry minced ginger and onion until golden and aromatic (don’t burn!). Pour the hot scallion oil + aromatics over the filling; stir quickly to release flavors.
  • Make the dough: Mix flour with salt (if using). Add warm water in batches, stirring into flakes. Knead into a smooth dough, cover, and rest for 20 mins.
  • Roll wrappers: Knead the dough again, roll into a log, and cut into 15g portions. Press each into a disk, then roll into 7-8cm wrappers (thicker in the center, thinner at edges).
  • Wrap the dumplings: Place 25-30g filling in the center of a wrapper. Dampen the edges with water, fold in half, and pinch tightly. Pleat the edges (optional) for a secure seal. Place on a floured plate.
  • Cook the dumplings: Bring a pot of water to a boil. Add dumplings, gently stir to prevent sticking. When boiling again, add 1 bowl cold water. Repeat 2-3 times until dumplings float and puff up—they’re done!

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