Pork and Sauerkraut Dumplings (酸菜饺子) (2024)

Introducing Northern Chinese pork and sauerkraut dumplings that have a savory, fragrant, and juicy filling and a crispy crust. They are very easy to put together compared to other types of dumplings. They are also freezer friendly and therefore perfect for making ahead of time. Use this one as an appetizer for your multi-course meal or serve it as a main course for lunch!

Our recent visit to Auntie Guan’s Kitchen brought back so many hometown memories and since that visit I have been continuously making dishes from their menu! Today I want to introduce these Dongbei (Northeastern Chinese) style pork and sauerkraut dumplings, a popular staple.

These dumplings are filled with juicy pork and a very generous amount of sauerkraut. They’re seasoned with a few simple ingredients for a fragrant and savory taste. I love how much vegetables are used in them, striking a balance that isn’t too heavy, and the crunchy bits of sauerkraut work perfectly with the tender pork.

Sauerkraut in China

In Northeast China, we have the tradition of making sauerkraut (Suan Cai, 酸菜) in the winter to preserve vegetables, since there isn’t much fresh produce during this season. I remember there always being a giant clay pot at my grandma’s place. And she’d always make a few heads of pickled napa cabbage in the winter. Compared to the Western style sauerkraut, Chinese sauerkraut is very similar. A whole head of napa cabbage is often used, heavily seasoned with salt, then fermented until quite sour and salty. It is then sliced thin and made into stews, stir fries, and dumplings.

Frankly, I wasn’t a big fan of sauerkraut when I was a kid. And sometimes I refused to eat some of the dishes my grandma made. But after growing up, I started to like the pungent taste of the sauerkraut a bit more. And I always try to add a bit here and there for the health benefits.

Pork and sauerkraut dumpling ingredients

What type of sauerkraut to use

Although pork and sauerkraut dumplings are traditionally made with Chinese napa cabbage sauerkraut, it’s totally fine to replace that with regular cabbage sauerkraut. It’s more commonly available at regular grocery stores and it creates great results.

Dumplings wrappers

You can either use Chinese dumpling wrappers (shown on the left in the picture below), or Japanese gyoza wrappers for this recipe. I usually look at the side of the package to see how thick the wrappers are. I always prefer the thinner wrappers, which are a bit easier to work with and have a better texture once cooked.

You can usually find dumpling wrappers in the freezer section, although sometimes you can find fresh refrigerated wrappers. If you’re lucky enough to find the fresh dumpling wrappers, you should always use them as soon as possible (within 1 to 2 weeks of purchase), or store them in the freezer. And thaw them prior to using.

TIP: If you store dumpling wrappers in the freezer for too long, say a year, they’ll gradually become dry and brittle. It is very difficult to make pleats with those wrappers because they tear apart easily. If your dumpling wrappers happen to be hard to work with, you can forgo the pleats and shape the dumplings like pierogi.

How to make the best pork and sauerkraut dumpling filling

One of the features of these pork and sauerkraut dumplings is, you will be using so much sauerkraut, almost as much as the pork. It makes the dumpling filling more balanced and gives it a better taste. Here is how to properly make the filling:

1. Add the pork to a medium-sized bowl and spread the aromatics on top. Heat up the peanut oil until very hot, then pour the oil evenly on top. The hot oil will sizzle and bring out the taste of the aromatics and create a better taste.
2. Add the rest of the seasonings and mix until all the liquid is absorbed and the pork is sticky. This step is very important. It incorporates the liquid seasonings into the pork, making it juicer and well seasoned. If you do not mix enough, the filling will be watery and fall apart during wrapping.
3. Dry the sauerkraut very thoroughly and add it at the end. I usually squeeze out the liquid from the sauerkraut, chop it, then further pat it dry with paper towels.
4. Add the sesame oil at the end. The oil will coat the ingredients and make them less likely to lose moisture.

Once you’ve made the filling, it’s totally OK to store it in the fridge for a couple of hours before wrapping the dumplings.

How to wrap dumplings using store-bought wrappers

Although the true Northern style dumplings are always water boiled or steamed, I decided to make fried dumplings this time. If you’re interested in making your own dumpling dough, check out this dough for boiled dumplings, and this recipe for steamed dumplings. (Yes, they use totally different doughs!)

Before you start wrapping dumplings

I found store-bought dumpling wrappers difficult to work with because they are less elastic than fresh homemade ones. Their texture can be quite dry. To help with the issue, wet a few layers of paper towels and cover up the dumpling wrappers. This helps to soften the wrappers so they are easier to work with.

Dip the dumpling wrappers in water

To help seal the dumplings, I used to wet one edge of each wrapper with water. Lately I found it much better to dip the edge of the wrapper in the water, then rotate the wrapper until the entire circumference of the edge is moistened. This process softens the stiff wrappers even more, making them easier to seal.

To wrap the dumplings

• Place a scoop of filling in the center. You can fill the dumplings with as much filling as you can comfortably wrap in.
• Pinch the center, then fold one side of the top wrapper over the center and press it together.
• Repeat this process until you’ve folded both sides. Squeeze out the air bubbles as much as you can.
• Press the folded edges together a few more times to seal well.

How to pan fry dumplings

What pan to use

You can use nonstick, carbon steel, or cast iron pan to fry dumplings.

I’ve found that the easiest is a nonstick pan. It might take a bit longer for the dumplings to brown, but nothing will stick.

Carbon steel and cast iron pans are good if you’re familiar with them. You do need to watch the heat so the dumplings won’t brown too fast. It’s also important to not move the dumplings once you add them to the pan, as doing so will break the wrappers immediately. Once the dumplings are browned, you can easily release them with a spatula.

How to cook pork and sauerkraut dumplings

1. Add the dumplings into a large pan and fry until the bottom turns golden
2. Pour in a small bowl of water and cover immediately
3. Steam the dumplings with the cover on to cook the filling
4. Remove the lid. If there’s liquid left in the pan, you can let the dumplings cook for a few more minutes until the water evaporates

The cooked dumplings should be crispy on the bottom and juicy inside.

How to store pork and sauerkraut dumplings

The best way to store your pork and sauerkraut dumplings is to freeze the uncooked dumplings immediately after you wrap them. You can freeze them in a sealed container. Once they’re fully frozen, you can move the dumplings to ziplock bags to save space (if needed). These dumplings freeze well and you should not thaw them before cooking.

It is possible to refrigerate the uncooked dumplings for a couple of hours, up to overnight. I usually place them in a container, loosely covered with a layer of wet paper towels to prevent the dough from drying out, and seal the container. The dumpling wrappers will become quite soft and soggy (due to the moisture from the filling) the longer you store them. So pay extra attention when you remove them from the container to prevent them from breaking apart.

Dipping sauce for pork and sauerkraut dumplings

Frankly, these pork and sauerkraut dumplings are so flavorful that most of the time I do not use a dipping sauce.

However if you prefer one, I included a very simple soy sauce and vinegar dipping sauce for these dumplings. When you make the sauce, taste the cooked dumplings first and adjust the soy sauce amount if needed. Since different brands of sauerkraut can have different salt levels, you might want to adjust the saltiness of your dipping sauce.

I also highly recommend using some chili oil with these dumplings because they pair together so well! You can either use a homemade chili oil, or a high quality store-bought one.

Afterthought

If you like the taste of sauerkraut, do not miss this one! I found pork and sauerkraut dumplings quite easy to make, because you only need to chop two ingredients, and the filling is quite simple. Of course, it always takes some time to wrap them. But I found it soothing to put on my favorite TV show while wrapping the dumplings at night. The best thing about dumplings is that you can always cook them easily from frozen, so I recommend you make a batch ahead of time and serve them throughout the week. It is quite a luxury when you can snack on homemade dumplings during your lunch break on a busy work day!