sauerkraut pork dumplings

Sauerkraut and pork dumplings

This recipe was born out of necessity more than anything else. My 4 year old son is not exactly one of those kids that sees a bowl of peas or a carrot and jumps up and down with joy begging for me to cook them. Instead, he stares at them in horror and acts as if the world is about to end.

It’s frustrating and infuriating but it also means that if you squeeze your brain hard enough, you can come up with some genius ways of hiding veg (or fermented foods like in this case) into the dishes they love. Like this sauerkraut and pork asian dumplings – a total hit… if only he knew ;o)

The tangy kraut combined with the juicy pork, the chewy dough and the amazing dipping sauce, it’s just incredibly delicious. And that crispy bottom – oh my. Of course you can substitute the sauerkraut for rubykraut or kimchi. I used ginger kraut here because it goes so well with the rest of the asian flavours. And by making it yourself, you can make anything you want! Too good not to try.


Makes 40 dumplings

40 dumpling wrappers
500g free range minced pork
1 cup chopped sauerkraut (I used ginger kraut here)
2 spring onions, finely chopped
A 5cm piece of ginger, finely grated
2 cloves garlic, grated
2 tbsp Shaoxin wine
2 tbsp soy sauce

1 tsp oyster sauce (optional)
2 tsp cornstarch

For the dipping sauce

4 tbsp black vinegar
4 tbsp soy sauce
8 tbsp water
1 tsp grated ginger
1 tsp chilli flakes

1 – Place all the ingredients for the filling in a bowl and mix well, squeezing with your hand as much as you can. Place in the fridge for a couple of hours to firm up. Make the dipping sauce by mixing all the ingredients in a little bowl and set aside.

2 – If you are making your own wrappers, now is the time to do it. I used frozen ones here, best to take them out of the freezer the night before and put them in the fridge so they are completely defrosted by time you use them. Make sure you take them out of the fridge at leas 30 mins before you make the dumplings so they are easier to fold.

3 – Fill a little bowl with water and place it near your dumpling. folding station. When you start folding, make sure you cover the wrappers with a damp towel or paper so they don’t dry out. Otherwise they’ll be impossible to fold!

4 – Place a heaped teaspoon of filling in the centre of the wrapper.

5 – Start by pinching the dumpling wrapper together at one of the bottom corners. (Left or right doesn’t matter, just do what feels natural.) 

6 – Take the side of the dumpling wrapper facing away from you, and pleat it towards the corner you’ve already sealed. Continue pleating in that direction.

7 – When you’ve reached the other end, seal the dumpling completely, making sure that it is airtight. You may need some additional water to ensure that the pleats stay closed. Just make sure none of the filling or moisture from the filling gets elsewhere on the outside of the wrapper, or it may be difficult to seal.

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