The sauerkraut in the dumpling filled with sauerkraut and pork is the authentic Chinese cabbage in Northeast China. At the end of autumn and the beginning of winter, it is pickled in a sauerkraut jar, and then pressed the plate on the jar with large stones. Finally, it is slowly fermented in a low temperature environment.
Generally speaking, the curing period is about 30 days.
Pickled vegetables taste sour, crisp and smooth.
If you want to make dumplings with pickled cabbage and pork stuffing, the first and most important thing is the stuffing.
One thing is that pickles cannot be blanched. In this way, although there is no odor, pickles also lose their crispness