Radish and cabbage dumplings

Winter in the north is the season when Chinese cabbage and green radish are on the market. Eating seasonal vegetables in season is the best way to maintain health. Therefore, in the cold and bone-chilling temperatures, it is the best way for housewives to take care of their families.
Chinese cabbage is slightly cold, sweet and calm in nature. It belongs to the intestines and stomach meridians. It has functions such as relieving fever and removing annoyance, smoothing the stomach and stomach, nourishing the stomach and promoting fluid, removing annoyance and quenching thirst, diuretic, relaxing the bowels, clearing heat and detoxification. It can be used for cough with lung heat, constipation, erysipelas, and lacquer sores. Radish is rich in nutrients and has good edible and medical value. There is an inherent saying that "eating radish in winter and ginger in summer will protect health all year round." The two match, and health care is not wrong.

Recipe Recommendations

Chinese cabbage 1 tree
green radish one
flour 7 tablespoons
eggs one
spiced powder 2 tablespoons
cooking wine 2 tablespoons
chicken essence 1 scoop
salt 2 tablespoons
peppercorns 10 capsules
soy sauce 1 scoop

salty and fresh
cook
ten minutes
ordinary

Steps for Radish and cabbage dumplings

Select pork belly, beat into meat paste, add chopped green onions and ginger, knock in an egg, add 2 tablespoons of cooking wine, 2 tablespoons of five-spice powder, and 1 tablespoon of chicken essence, mix well clockwise, and marinate for ten minutes.

Wash one Chinese cabbage, chop it, add a little salt, squeeze out part of the vegetable juice, set aside.

One green radish, peeled, washed, shredded, chopped, set aside.

Put an iron pot on the stove, pour in a small bowl of peanut oil, add pepper grains, and stir-fry until fragrant over low heat. Then, take out the pepper grains and discard them, turn off the heat, and cool the peanut oil for later use.

Put the chopped green radish and Chinese cabbage into the marinated meat filling, pour in the cooled peanut oil, add about 2 tablespoons of salt, mix well clockwise to make the filling.

Use a colander to separate the vegetable residue from the vegetable juice from the extruded cabbage juice. Put the vegetable residue into the filling, and the vegetable juice will be used for later use.

In the basin, put seven stir-fried spoons of dumpling flour, add the extruded cabbage juice and appropriate amount of cold water.

Mix evenly, knead into dough, and soak for more than half an hour.

Divide the dough into several small dough and knead it evenly, then rub the small dough into long strips and sections, flatten it, and roll it into dumpling skins for later use.

Wrap the stuffing into the dumpling skin, wrap it into dumplings, put in and pat it, and leave to be placed in the pan.

Pour boiling water into an iron pot, bring to a boil over high heat, add 1 teaspoon of salt into it (to prevent sticking), pour in the raw dumpling blanks, bring to a boil over high heat, and use twice of cold water to serve.