Wednesday, February 13, 2013

Sauerkraut Dumplings with Hoisin Sauce

Inspired by a sample of Wildbrine Arame & Ginger raw sauerkraut salad, I decided that now was as good a time as any to try making my own dumplings. Asian-inspired sauerkraut salad, after all, might be great inside a gooey dumpling wrapper. So, I gave it a go. In retrospect, I will say that while these dumplings turned out fine, I really think the next time I try this recipe, it would be even better with a little more than just sauerkraut inside like julienned carrots and diced tofu.

I served these dumplings with a Japanese Hoisin sauce made by Edward & Sons. This sauce is tangy and sweet and I love that the ingredients are all natural and mostly organic. The sauce is also gluten-free.

Oh, and in case you are wondering what arame is in the Wildbrine Arame & Ginger sauerkraut. Arame is a sea vegetable that you can usually find in the Asian section of a grocery store - dried. It is rich in essential nutrients including calcium, iron, zinc, manganese, folate, vitamins A & K, and iodine. Arame has long been noted to help strengthen the body’s immune system. In this sauerkraut salad, you will find little strands of arame that give it an Asian flair.

Sauerkraut Dumplings with Hoisin Sauce

  • 1 container Wildbrine Arame & Ginger Sauerkraut Salad
  • 1 package vegan dumpling wrappers (I found them at a Japanese grocery store)
  • Hoisin Sauce (I used Edward & Sons Premier Japan)
You will also need a large steamer (bamboo is preferred) and parchment paper if you don't have a bamboo steamer.

I had the most fun making these dumplings.  To start off, just place a dumpling wrapper on a clean surface. Scoop a little bit of the sauerkraut into the center.

Put water along the edges of the dumpling all the way around to moisten it. Then, shape the dumpling.

I tried making all three styles that I found in a Food Nouveau video, which describes the process really well. First, I tried making them like pierogies. That didn't look too great. Then, I tried the boxy shape. I didn't like that one either.

Eventually I settled on your typical dumpling shape, which involves folding the dumpling skin, holding it, then folding it again, etc. It is best described in the Food Nouveau video.

Once you finish making your dumplings, you can either steam or pan fry them. I chose to steam them. So I put parchment paper in a metal basket-type steamer, placed the dumplings on top of the paper, then steamed them (covered) for about 6 minutes.

Remove and set them on dry parchment paper until cool.

They came out looking beautiful. The sour sauerkraut with the salty arame paired with the sweet hoisin sauce well.

Again, next time I think I'd add carrots or tofu as well. If nothing else, making dumplings was actually a lot of fun!


  1. I finally made the sauerkraut dumplings. I'm so glad I found out about these. Made two batches. The second batch I used the smallest dumpling press which worked out better. These were really good. I added some chopped carrot shreds. I need to experiment somewhat until I have them down perfect. These expand when they are steamed so it created some space inside. The first batch was a little tough. Maybe I over cooked them. All in all I love them. Tomorrow night I will have them again with some vegan tofurkey hot dogs with a side of dumplings. Thanks for your help.

  2. Sweet! Thanks for letting me know. I'm so glad they worked out for you!

  3. Hi Angela- great idea. I've been brainstorming on a Sri Lankan/Asian dumpling and came across your site. Your dumplings look perfect; I think I need to watch that video. Sri Lankan food has a ton of vegan options just to let you know:) Hope you will check out my site. Only 2 month in... Anyhow, I will let you know what I come up with and how they turn out. Thank you!