Pork and radish dumplings
By CasimirOlson
Ingredients: chicken essence
Recipe Recommendations
- meat emulsion 500 grams
- dough a
- chives a
- Jiang a
- salt One and a half teaspoons
- soy sauce a tablespoon
- soy sauce One-third tablespoon
- oyster sauce a tablespoon
- white sugar half a teaspoon
- black pepper two teaspoons
- chicken essence One-third teaspoon
- salty and fresh
- flavoring
- an hour
- simple
Steps for Pork and radish dumplings
1
Raw material diagram.
2
Add chopped ginger and chives to the purchased meat paste, and chop it evenly to give you the feeling of hand-chopped stuffing.
3
Add diced radish and chop. Depending on personal preference, if you like to eat diced radish, don't be too crushed.
4
Chop the radish and meat and mix well.
5
Pour filling into container and add all seasonings.
6
Stir evenly and continue to stir if there is resistance. The radish is full of water, so don't take water in it.
7
Knead the dough vigorously until smooth and make it into strips.
8
Cut into sections and roll out skins
9
Make them into dumplings and put them in the refrigerator for quick freezing if you can't finish them for a while.
10
Cook it.