Pork and Sauerkraut Dumplings (酸菜饺子)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Northern Chinese dumplings with a savory pork and sauerkraut filling wrapped in wonton wrappers. They have a crispy crust and juicy interior, with aromatic ginger and Sichuan peppercorn seasoning. Serve as an appetizer or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 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
- 1 pack dumpling wrappers ((store-bought or homemade))
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon light soy sauce ((or to taste))
- 2 teaspoons sesame oil (, toasted)
- Homemade chili oil ((Optional but highly recommend))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 10m
- Sodium
- 234mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 87mg
- Calcium
- 8mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.