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Introducing Northern Chinese pork and sauerkraut dumplings that have a savory, fragrant, 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!

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 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Course: Appetizer
Cuisine: Chinese
Keyword: homestyle
Servings: 24 dumplings
Author: Maggie Zhu

Ingredients

Filling

  • 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

Dumplings

  • 1 pack dumpling wrappers (store-bought or homemade)
  • 2 tablespoons peanut oil

Dipping sauce (*Footnote 1)

Instructions

To make the dumpling filling

  • Add ground pork into a medium-sized bowl. Spread the green onion, ginger, and Sichuan peppercorns evenly over the pork. Do not stir.
  • 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.
  • Add the light soy sauce and Shaoxing wine. Stir with a spatula until all the liquid has been absorbed and the pork becomes sticky.
  • 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.

To wrap and cook the dumplings

  • 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.
  • 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)
  • 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.

Dipping sauce

  • Mix all the ingredients in a small bowl and stir to mix well.
  • Serve the dumplings hot with dipping sauce as an appetizer or main dish. Enjoy!

Notes

  1. These dumplings are very flavorful so you might not need a dipping sauce. If you make a dipping sauce, you can also adjust it by reducing the amount of soy sauce to make it less salty. I also highly recommend using some chili oil (directly on the dumplings or in the dipping sauce), which boosts the flavor a lot.
  2. Cooking frozen dumplings is very similar to cooking fresh ones. You don’t need to thaw the dumplings prior to cooking. The only difference is that you will need to cook the frozen dumplings with the cover on for 4 to 5 minutes, to make sure the center is cooked through.
  3. Depending on the pan you use and how long you heat your pan, the dumplings might need more time to crisp up. If using a carbon steel or cast iron pan, it takes a shorter time, 2 minutes or so. If using a nonstick, it takes a bit longer. You can also use medium-high heat with a nonstick pan to help the browning.
  4. The nutritional facts are calculated without the dipping sauce.

Nutrition

Serving: 1serving, Calories: 52kcal, Carbohydrates: 4.6g, Protein: 2.6g, Fat: 2.6g, Saturated Fat: 0.5g, Cholesterol: 5mg, Sodium: 166mg, Potassium: 55mg, Fiber: 0.5g, Sugar: 0.4g, Calcium: 5mg