It's the New Year, and every family is busy preparing the Chinese New Year's Eve dinner, and dumplings are an indispensable delicacy. As a thousand-year-old tradition, dumplings symbolize reunion and auspiciousness, as well as the arrival of the New Year.
On Chinese New Year's Eve, the family sits around making dumplings, which can be cooked and eaten on the first morning of the new year. So, how should we choose dumpling filling during the Chinese New Year? I recommend using the radish filling. As the saying goes, "eat radish in winter and ginger in summer, no need for a doctor to prescribe medicine", radish is known as a small ginseng, its nutritional value is extremely high, not only can digest and relieve greasy, but also has the effect of moistening the intestines and laxative, relieving cough and reducing phlegm.
During the Chinese New Year, the food we eat is usually more greasy, and eating more radishes can help digestion, clear the intestines, and make the body healthier. However, many people make mistakes when preparing the radish filling, resulting in the dumplings that do not have a unique "radish flavor" and have a very bland taste.
As far as I know, there are two ways for people to prepare radish filling. One is to wrap it directly, because the radish has more water, it is easy to get out of the water if it is wrapped directly, and the taste will be too spicy, and it is easy to cause heartburn if you eat too much. The other is to blanch the water first, the radish after blanching will not come out of the water, but the nutrition and umami will be lost in the water, losing the unique fragrance, it will not taste delicious, and there is no "radish flavor".
Let me share the correct way to prepare radish filling, which is a common method in dumpling restaurants, which not only does not come out of the water, but also does not cause heartburn, and is delicious and nutritious, especially delicious. You can learn with me.
The ingredients required are lamb shank, radish, egg, green onion, ginger, salt, light soy sauce, dark soy sauce, oyster sauce, pepper and sesame oil.
First of all, mutton is suitable for making dumplings in winter, it is warm, has the effect of driving away cold and replenishing deficiency, and the meat is tender. However, everyone should pay attention to the fact that eating mutton is easy to catch fire, so it is just complementary to the cold radish, which can not only supplement nutrition, but also do not have to worry about getting hot.
When choosing lamb, it is best to choose tender leg of lamb, remove the skin, wash it and chop it into small pieces, and then chop it into a meat filling with a knife. Although it is convenient to use a meat grinder, the minced meat that is chopped by hand tastes better.
Next, wash the green onions and ginger, chop them into chopped green onions and minced ginger, and add them to the minced lamb filling. Add salt, light soy sauce, dark soy sauce, oyster sauce, pepper and sesame oil, beat in an egg and stir with chopsticks for a few minutes to make the meat more tender. Then add water and stir several times to let the meat filling absorb water, so that the dumplings will be more juicy.
In the process of marinating the minced meat, we come to process the radish. First, wash and peel the radish, then rub it into thin strips with a tool. Take out the wok, add an appropriate amount of oil, pour in the shredded radish, stir-fry quickly over high heat for a while until the radish is slightly dry, then turn off the heat and let it cool.
The shredded radish is fried to remove excess water, so you don't have to worry about the water when wrapping it, and the aroma of the radish is stir-fried, making the taste even more delicious. Chop the fried shredded radish and pour it into the mutton filling, add an appropriate amount of salt, pepper, and then add an appropriate amount of sesame oil, stir well with chopsticks, and the dumpling filling will be prepared, and it will smell particularly fragrant.
When making dumpling wrappers, add an appropriate amount of salt to the flour and stir well, then pour in water and stir into a dough, cover and let the dough rise for half an hour. Roll out the dough into a dumpling wrapper, wrap it in the lamb and radish filling, and knead it into various shapes according to your preference.
When cooking dumplings, add water to the pot and bring to a boil, put the freshly wrapped dumplings in boiling water, and add a spoonful of salt to prevent it from sticking, and the texture is smoother. After putting in the dumplings, gently push with a spatula, cover and bring to a boil again; Then add a bowl of cold water and continue to cook for a while. Once all the dumplings are floating on the water, they can be fished out and enjoyed.
This radish dumpling tastes fragrant, tender and juicy. If the taste is not enough, you can make a dipping sauce and stir with soy sauce, vinegar, sesame oil and chili oil to enjoy a more delicious taste.
When using radish to wrap dumplings, do not wrap or blanch them directly, and use fried shredded radish is the correct way to do it. Doing so removes excess water and spicy flavors, and the dumplings will not come out of the water, and will not cause heartburn when eating, making the taste more delicious. I hope you like it, come and try it! Finally, I wish you all a happy and healthy New Year!