Dumplings filled with meat and radish(da rou luo bo xian jiao zi )

Dumplings filled with meat and radish

Introduction:

"As the saying goes" comfortable but lying, delicious but dumplings ", the summary is really incisive ah, whenever I think of this sentence, I think of the delicious dumplings. Eating dumplings outside is always not at ease with meat stuffing. At the weekend, in order to satisfy one's hunger, I decided to make dumplings with radish stuffing by myself, which should be another common saying "eat radish in winter and ginger in summer". Ha ha, it's a bit wordy. "

Production steps:

Step 1: required materials: lean and fat pork stuffing (I chopped it in advance), white radish, flour, onion, ginger

Step 2: chop the green onion and ginger into powder, rub the white radish into shreds, and squeeze out the water. Mixed with meat.

If it's cool, put in about 50 grams of oil in advance. Start to keep stirring things in the basin, either clockwise or counter clockwise, as you are used to, not for a while left for a while right on the line. Stir while adding water, ah, this water should be noted, is just squeezed out of the radish water, so as to maximize the guarantee of radish nutrition less loss. Until the stuffing is sticky.

Step 4: take a small dough and knead it into strips. Remember, the size of the dumplings depends largely on the thickness of the noodles. If you like big dumplings, make them a little thicker. If you like small dumplings, make them a little thinner.

Cut into small dough and roll with rolling pin. It should be thick in the middle and thin around.

Step 5: start wrapping. Each has its own way of wrapping. It's not necessary to force everyone to be the same as me, but it must be wrapped tightly. Don't show the stuffing, ha ha.

Step 6: Boil the water on the pan, put in the dumplings, gently push them from the side of the pan with a leaky spoon to prevent the bottom from sticking to the pan, and then cover the pan when all the dumplings are floating up. After boiling, add water, so three times can be out of the pot.

Step 7: o. Ah, tut Tut, have a taste. I can't modify my words. There is only one word "Xiang" left~~~~~~~~

Materials required:

Pork stuffing: right amount

White radish: right amount

Flour: right amount

Scallion: right amount

Ginger: right amount

Note: if you want to make dumpling skin more muscular, not adhesion, and dumpling noodles is to add two egg white.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Da Rou Luo Bo Xian Jiao Zi