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-dumplings/⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎INGREDIENTSFILLING6 oz (170 g) ground pork (lean fat ratio 7:3)2 green onions, minced1 tablespoon grated ginger1/4 teaspoon ground Sichuan peppercorn (or five spice powder)2 tablespoons peanut oil1 1/2 tablespoons light soy sauce1 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 oilDUMPLINGS1 pack dumpling wrappers (store-bought or homemade)2 tablespoons peanut oil DIPPING SAUCE (Optional)2 tablespoons Chinkiang vinegar1 tablespoon light soy sauce, or to taste2 teaspoons toasted sesame oil Homemade chili oil (Optional but highly recommend)Check out more cooking notes at ➡︎ https://omnivorescookbook.com/pork-and-sauerkraut-dumplings/***Visit my blog to get more delicious Chinese recipes!http://omnivorescookbook.com/***❤︎❤︎❤︎Follow Omnivore's Cookbook onPinterest: http://www.pinterest.com/OmnivorCookbook/Instagram: http://instagram.com/omnivorescookbookFacebook: http://www.facebook.com/omnivorescookbookTwitter: https://twitter.com/omnivorcookbook❤︎❤︎❤︎VIDEO EQUIPMENTCamera: https://amzn.to/2Q6QBb9Lens: http://amzn.to/1UUFFaiTripod: http://amzn.to/1K5Xi6sSoftware: Final Cut ProMUSIC CREDIThttps://artlist.ioEver I Wander by Jameson Nathan Jones
