Radish dumplings with soup(guan tang shui luo bo jiao zi )

Radish dumplings with soup

Introduction:

"Water radish is rich in nutrition and has good edible and medical value. Spring is the best season for eating water radish. It contains less calories and more cellulose, which is very helpful for digestion and weight loss. The common way to eat water radish is to stir fry, boil, cold mix, etc.; it can also be eaten raw as a fruit, with sweet taste. In fact, making dumplings with radish stuffing is also very delicious. This time, the dumplings are made with meat dregs and sea rice, which have the flavor of both meat and seafood. The most important thing is that the stuffing is also filled with meat jelly. The boiled dumplings have a lot of soup. If you take a bite, the soup will flow smoothly

Production steps:

Step 1: dumpling filling method: wash radish and set aside

Step 2: soak the sea rice in warm water

Step 3: pork dregs

Step 4: scallion

Step 5: pork jelly

Step 6: rub the radish into a thin thread with a wire eraser

Step 7: add water to the pot, bring to a boil, and then blanch the shredded radish in the pot

Step 8: blanch and scald the shredded radish. After it is too cold, squeeze out the water

Step 9: chop the shredded radish

Step 10: chop the rice and set aside

Step 11: chop the scallions and set aside

Step 12: chop the pork dregs and set aside

Step 13: put the scallion, soaked sea rice, pork dregs and minced meat jelly into the chopped radish

Step 14: add salt respectively

Step 15: add peanut oil

Step 16: add fresh soy sauce

Step 17: mix all kinds of fillings and seasonings well and set aside

Step 18: dumpling skin method: add a small spoon of salt in warm water to fully dissolve it

Step 19: put proper amount of flour into a container and add water slowly

Step 20: mix the flour into a dough

Step 21: cover the dough with a wet cloth and let it stand for about 20 minutes

Step 22: knead the dough well and cut it into dough

Step 23: flatten the dough by hand

Step 24: roll thin dumpling skin

Step 25: wrap the dumpling skin with stuffing

Step 26: boil water in the pan

Step 27: after boiling, put in the dumplings and cook them

Materials required:

Water radish: right amount

Flour: right amount

Scallion: right amount

Meat jelly: moderate

Pork residue: right amount

Dried sea rice: right amount

Salt: right amount

Peanut oil: right amount

Soy sauce: moderate

Precautions: 1. It's not easy to blanch the shredded radish for too long, and it can be taken out after boiling; 2. It's better to put the mixed dumpling stuffing into the refrigerator for a while, so it's easier to make the dumpling; 3. It's not easy to cook the dumpling for too long, and it's OK after the dumpling floats up, because this kind of stuffing is mature material, and it's easy to mature.

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Guan Tang Shui Luo Bo Jiao Zi