When eating dumplings in autumn and winter, the most gluttonous is the radish filling, which is cheap and delicious, and this method of adjusting the filling is the most delicious

If you want to make radish pork dumplings delicious, there is a knack, and this method of adjusting the filling is the most delicious, let's take a look at the detailed method.                                                                                     

Pork dumplings with radish

Main ingredients: foreleg meat, white radish

Detailed production steps

1. It is recommended to use the front leg meat for dumplings, the meat quality of the front leg meat is delicate and delicious, which is more suitable than pork belly and hind leg meat. If you have a meat grinder at home, don't buy ready-made meat filling, the meat filling you make yourself is cleaner and more hygienic.

2. Cut the front leg meat into small pieces, put it in a meat grinder and beat it into meat filling, then season with cooking wine, light soy sauce, dark soy sauce, salt, oyster sauce, sugar, pepper powder, sesame oil, and an egg.

3. Stir well in one direction, and then beat the water, the meat filling tastes soft and not woody, and can be used with cool boiled or purified water.

Because the current pork is not as fragrant as before, it is not too much water, 2 times can be used, 20-30 ml of water each time. Each time you add water, stir it in one direction to get it strong until the water is absorbed by the minced meat.

4. After the meat filling is watered, add minced ginger and chopped green onion.

5. Mix well again.

6. Cut the radish into thick slices, cook until completely cooked, remove and place on gauze.

7. Dry until your hands are not hot, wrap it in gauze, and vigorously squeeze away the excess water.

8. Next, chop the drained radish into small pieces.

9. Chop the radish and put it in the seasoned meat filling.

10. Stir well and mix well.

This time it was the dumpling wrappers rolled by the mother-in-law, and the dumplings were the most fragrant when they were wrapped and eaten, and they were a hundred times better than those sold in the restaurant.

Every time I eat radish and pork dumplings, I use this method to adjust the filling, which is fragrant and flavorful. Like, give it a try!

Tips:

Minced ginger and chopped green onions should be put in the water after the water is drawn, and the radish should be squeezed out of excess water after cooking, minced and then put in the minced meat.

The green onion for making dumplings should be made with green onions, which are more fragrant than shallots. No matter what flavor of dumplings you make, the dish should be put at the end.