【Ingredients】Flour, pork, vermicelli, green onion, ginger, Sichuan pepper, salt, dark soy sauce, light soy sauce.
1,300 grams of flour and 3 grams of salt to increase gluten, and then add 250 grams of warm water to stir into dough and knead into dough. Seal and let rest for at least half an hour, kneading the dough twice in the middle to make the dough smooth and delicate.
2. Peel the white radish and rub it into shreds with a silk grater.
3. Blanch in boiling water for one minute to remove the smell of radish, remove and then cool with cold water.
4. After cooling, dry the water and then chop it.
5. Wash the fat and lean pork and grind it into a meat filling. Add salt, dark soy sauce, light soy sauce and chicken essence to taste, and mix well.
6. Then add the soaked pepper and ginger shredded water in 3 times, and stir until the meat filling is completely absorbed each time. (100 150 grams of pepper water for a pound of meat).
7. Boil the vermicelli in boiling water until soft and finely chop. Prepare some more chopped green onions.
8. Pour the sliced radish vermicelli into the meat filling and mix well. Then add chopped green onions, cooked oil, mix well, and the filling is ready.
9. Roll the dough into long strips and cut into small pieces of uniform size.
10. Roll out the dumpling wrapper, put in the filling, and knead into dumplings.
11. Boil the water into the dumplings and push them along the bottom of the pot a few times with a spatula to prevent the dumplings from sticking to the pan. After boiling over high heat, pour in half a bowl of cold water, repeat 2 or 3 times, until the dumplings are all floating, and the dumpling skin becomes transparent, then turn off the heat and take it out.
Winter is the season to eat radish, so try this dumpling, which is fragrant, soft and delicious.