酸菜饺子 SauerKraut & Pork Dumplings/《南来北往》Always on the Move/ 金晨、白敬亭、胡可

酸菜猪肉饺
面粉：490克
水：245克
馅料食材：
酸菜：250克
猪肉馅：500克
花椒水：花椒1汤匙+开水⅔ 杯
鸡蛋：1个
生抽：1汤匙
料酒：1汤匙
姜粉：1汤匙
青葱：2根，切葱花
香油：1汤匙

做法：
饺子皮做法：
1. 拿一个大盆中放入490克面粉，将245克的水分几次加入面粉中，一边用小铲子搅拌， 一边加水。当水跟面都混合在一起时就开始用手和面，大概5分钟左右面就和好了。盖一块毛巾醒1小时。
2. 案板上撒一些面粉，把面团取出。将面团顺着长的那一边挨个切成8个长条的面团。每一块用手揉成直径2.5厘米的圆柱形。然后用刀切成1.5厘米宽的小块。撒一些面粉在小块上，用手压扁。接下来开始擀饺子皮。用一只手抓住面团的边缘，另一只手擀面，每擀一次，抓面团的那只手逆时针旋转大约60度，这样一边擀一遍转，直到饺子皮擀成2毫米的厚度，饺子皮就擀好了。

馅料：
1. 酸菜泡在水里10分钟，然后倒掉水再洗一次。切成小块，但不要剁。
2. 猪肉馅，花椒水，鸡蛋，生抽，料酒，姜粉，葱花朝着一个方向搅拌3-4分钟，直到馅料均匀粘稠。放一旁腌制10分钟
3. 包饺子之前，把香油和酸菜搅拌在一起，以锁住酸菜的水分。

煮饺子：
1. 拿一个饺子皮，把饺子馅放在皮的中央。确保留出边缘大概一厘米，这样更好包。先从中间折叠，然后两边向内再对折，最后放在手掌中一捏就好了。
2. 下一步煮饺子，热一锅水，水开后一个一个放入饺子，然后用小铲子轻轻搅和一下，防止饺子沾锅。水开后加入一杯凉水点一下，一会儿水开后再点一下，这样确保饺子能煮熟。最后一次水开后就可以把饺子捞出来了。倒上之前腌好的蒜醋蘸着，这样就做好了。

Sauerkraut and Pork Dumplings

Flour: 490g
Water: 245g
Filling Ingredients:
Pickled Cabbage: 250g
Ground Pork: 500g
Sichuan Peppercorn Water: 1 tbsp Sichuan peppercorns + ⅔ cup boiling water
Egg: 1
Light Soy Sauce: 1 tbsp
Cooking Wine: 1 tbsp
Ginger Powder: 1 tbsp
Scallions: 2 stalks, chopped
Sesame Oil: 1 tbsp

Instructions:
Dumpling Wrapper Making:

1. In a large bowl, combine 490g of flour. Gradually add 245g of water while stirring with a small spatula. Once the water and flour are well combined, knead the dough by hand for about 5 minutes. Cover with a towel and let it rest for 1 hour.

2. Sprinkle some flour on a work surface and remove the dough. Cut the dough lengthwise into 8 strips. Roll each strip into a 2.5cm diameter cylinder. Then cut each cylinder into 1.5cm wide pieces. Sprinkle some flour on the small pieces of dough and flatten them with your hand. Next, start rolling out the dumpling wrappers. Hold the edge of the dough with one hand and roll it out with the other. Each time you roll, rotate the hand holding the dough counter-clockwise about 60 degrees. Continue rolling and rotating like this until the dumpling wrapper is about 2 mm thick.


Filling:

1. Soak the pickled cabbage in water for 10 minutes, then drain and rinse again. Chop into small pieces, but don't mince.

2. Combine the ground pork, peppercorn water, egg, light soy sauce, cooking wine, ginger powder, and chopped green onions. Stir in one direction for 3-4 minutes until the filling is evenly sticky. Set aside to marinate for 10 minutes.

3. Before wrapping the dumplings, mix the sesame oil and pickled cabbage together to lock in the moisture.


Cooking the Dumplings:

1. Take a dumpling wrapper and place the filling in the center. Make sure to leave about 1 cm of space around the edge for easier wrapping. 1. Fold the dumpling in half first, then fold both sides inwards again, and finally pinch it closed in your palm.

2. Next, cook the dumplings. Heat a pot of water, and once boiling, add the dumplings one by one, stirring gently with a small spatula to prevent them from sticking to the pot. Add a cup of cold water after the water boils again, and repeat this process every time the water boils again to ensure the dumplings are cooked through. Once the water boils for the final time, remove the dumplings. Serve them with the previously marinated garlic and vinegar sauce for dipping.