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. Recipe ➡︎ https://omnivorescookbook.com/....pork-and-sauerkraut-

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

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 (Optional)
2 tablespoons Chinkiang vinegar
1 tablespoon light soy sauce, or to taste
2 teaspoons toasted sesame oil
Homemade chili oil (Optional but highly recommend)

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/....pork-and-sauerkraut-

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Ever I Wander by Jameson Nathan Jones