Dumplings are ancient Chinese pasta, the filling is also varied, as if any vegetable can be matched into a dumpling filling, in my family's favorite is still radish stuffed dumplings, radish has the title of "little ginseng", eat more radish in winter, can be appetizing and spleen, most of the processing radish filling, the first step is to blanch, so it is actually wrong, there is no taste out of the pot, and the nutrition is lost.
Radish stuffed dumplings are delicious and have a knack, adjust the filling, it has been more than half of the success, the radish itself has a spicy taste, some people don't like this taste, today teach you how to deal with this step, the cooked dumplings are refreshing and delicious, no spicy.
Radish stuffed dumplings].
Ingredients: Green radish, flour.
Seasoning] 1. Prepare 500 grams of flour, warm water and noodles, stir while pouring in, stir the flour into a flocculent shape, knead it into a softer dough, the surface can be smooth, cover with a layer of plastic wrap, and let it grow for about 10 minutes.
2. Brush and wash the green radish, first cut it into thin slices, then cut it into thin strips, and finally chop it into minced pieces, put it in a bowl, add a spoonful of salt, stir well, and kill the water inside.
3. Add an appropriate amount of oil to the pot, wait for the oil temperature to be 6 hot, and fry the minced meat until it is white, so that when you adjust the filling, you can taste the salty taste.
4. Put the radish into a clean filter cloth to take out the excess water, which is more scientific than blanching, squeezing out the water can remove most of the spicy taste, and the rest will gradually disappear with the cooking of dumplings, and the nutrition is still retained.
5. Start to adjust the filling, add radish, meat filling, green onion and ginger to the bowl, add according to taste, appropriate amount of oyster sauce, thirteen spices, light soy sauce, sesame fragrance, stir well.
6. Mix the radish filling, then pour in an appropriate amount of cooking oil, stir evenly, let it stand to taste, put the salt at the end, and start wrapping after mixing, so as to prevent water.
7. Mix the radish filling, then pour in an appropriate amount of cooking oil, stir evenly, let it stand to taste, put the salt at the end, and start to wrap it after mixing, so as to prevent water.
8. Roll the dough into long strips, divide it into equal dough, press it repeatedly with the palm of your hand, and roll it into a thick dumpling skin in the middle, which should not be boiled.
9. According to your own methods, wrap it into your favorite look.
10. After all is done, wait for the water to boil, do not put too much at a time, gently push the bottom of the pot with a spatula to prevent it from sticking to the pot, boil the pot and add cold water three times, or take out and taste one, and put it on a plate when it is cooked.
11.Do this operation, and then the delicious dumplings are ready.