How to prepare sauerkraut filling
Pickled cabbage filling is one of the common fillings in traditional northern cuisine, especially suitable for making dumplings, steamed buns, pies and other pasta. The unique flavor of sauerkraut can add layering to the filling, but the technique of preparing the filling directly affects the taste of the finished product. This article will combine the hot topics and hot content on the Internet in the past 10 days to introduce the preparation method of sauerkraut filling in detail and provide structured data for reference.
1. Classic recipe for sauerkraut filling
The core of sauerkraut filling lies in the processing of sauerkraut and its matching with other ingredients. Here’s a classic recipe for sauerkraut and pork stuffing:
| Ingredients | Dosage | Remarks |
|---|---|---|
| Sauerkraut | 500g | Need to be soaked in advance to remove salt |
| minced pork | 300g | Fat to thin ratio 3:7 |
| minced green onion | 20g | Add flavor |
| minced ginger | 10 grams | Remove the fishy smell |
| light soy sauce | 15ml | seasoning |
| sesame oil | 10ml | Titian |
| salt | 5 grams | Adjust according to the saltiness of sauerkraut |
2. Tips for handling sauerkraut
The saltiness and sourness of sauerkraut directly affect the texture of the filling, so it needs to be processed in advance:
1.Soak to remove salt: Cut the sauerkraut into thin strips or chop into pieces, soak in water for 30 minutes, and change the water 1-2 times during the process.
2.Squeeze out the water: After soaking, squeeze out the water from the sauerkraut to prevent the filling from getting too wet.
3.Stir-fry to enhance aroma(Optional): Stir-fry the sauerkraut in a little oil until slightly dry to enhance the flavor.
3. Detailed explanation of the filling steps
1.Mixed meat filling: Stir the minced pork, onion, ginger, light soy sauce, sesame oil, and salt clockwise until thick.
2.Add sauerkraut: Stir the processed sauerkraut into the meat filling in batches, avoiding over-stirring.
3.Seasoning test: Fry a small amount of stuffing and taste it, adjust the saltiness according to your needs.
4. Recommended recipes for popular variants
According to the innovative eating methods recently discussed by netizens, here are two popular variants:
| Variant name | Major adjustments | Features |
|---|---|---|
| Sauerkraut Vermicelli Filling | Add 100g soaked vermicelli | Richer taste, suitable for vegetarians |
| Sauerkraut and Beef Stuffing | Replace pork with ground beef | Stronger flavor |
5. Frequently Asked Questions
Q1: What should I do if the sauerkraut filling becomes bitter?
A1: It may be that the sauerkraut is over-fermented. It is recommended to choose sauerkraut that is golden in color and fragrant, and shorten the stir-frying time.
Q2: How to solve the problem of watery filling?
A2: Make sure the sauerkraut is squeezed out of the water, and the meat filling should be refrigerated for 1 hour before wrapping, or add a little starch to absorb the water.
6. Conclusion
The preparation of sauerkraut filling seems simple, but the details determine success or failure. Through reasonable ingredient ratios and scientific processing steps, perfect fillings that are sour, appetizing, and juicy can be made. Recently, the topic of "Sauerkraut Filled Dumpling Challenge" has become very popular on social platforms. You might as well try the method in this article and share your creative works!
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