Dumplings stuffed with meat and radish
As the saying goes,"It's more comfortable than lying down, but more delicious than dumplings." The summary is really incisive. Whenever I think of this sentence, I think of the fragrant dumplings. I am always worried about meat filling when eating dumplings outside. In order to satisfy my cravings on the weekend, I decided to make them myself and make radish stuffed dumplings, echoing another saying,"Eat radish in winter and eat ginger in summer." Hehe, a little wordy.
Recipe Recommendations
- pork stuffing appropriate amount
- white radish appropriate amount
- flour appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Dumplings stuffed with meat and radish
1
Ingredients required: Fat and lean pork stuffing (I chopped it in advance), white radish, flour, green onion, ginger
2
Chop the green onions and ginger into powder, rub the white radish into shreds, and squeeze out the water. Mix it with the meat filling.
3
Add about 50 grams of pre-cooked and cooled peanut oil (make sure it is cooled). Start constantly stirring the contents in the basin, either clockwise or counterclockwise, as you are accustomed to, and don't just leave and right for a while. Add water while stirring. Hey, you should pay attention to this water. It is the water squeezed out of the radish just now. This can ensure that the radish loses less nutrients to the greatest extent. Stir the filling until it becomes sticky.
4
Take a small dough and knead it into thin strips. Remember that the size of the dumplings depends largely on the thickness of the noodles. If you like to eat large dumplings, make the noodles slightly thicker. If you like to eat small dumplings, make the noodles slightly thinner. Cut into small dough and roll it out with a rolling pin, making it thick in the middle and thin on the four sides.
5
Let's start wrapping. Each has its own wrapping method. I don't want everyone to be like me, but we must wrap it tightly so that it doesn't expose it, hehe.
6
Bring water to the pot, add the dumplings, and gently push them from the edge of the pot with a colander to prevent them from sinking to the bottom of the pot. Wait until all the dumplings have floated up before covering the pot. Add water after the pan is boiled, and you can serve the pan three times.
7
O. Ah tsk, try it quickly, my words are beyond modification. There is only one word left,"fragrant"~~~~~~Dumplings stuffed with meat and radish Make Tips
If you want the dumpling wrappers to be chewier and not stick together, add two egg whites when making the dough.