Steamed radish dumplings suitable for winter, no kneading dough or dough, the filling is well adjusted, and the nutrition and deliciousness are indispensable

Today I will share with you the practice of a steamed radish dumpling, radish steamed dumpling is definitely the most suitable kind of dumpling for winter, the skin is thin and the filling can also burst the juice, the point is that the method is simple, no kneading dough and no dough, and now a large number of white radishes are on the market

The filling of the radish steamed dumplings is radish + shrimp meat + pork, which is the best choice for meat and vegetarian matching, made into steamed dumplings, the skin Q elastic is tough, the filling is fragrant and refreshing, take a bite, and the soup, tender and juicy but not greasy, the specific method is also very simple, you can operate it at home, and friends who like it can try it!

【Ingredients】1 radish, shrimp, pork, dumpling skin, green onion, ginger and garlic water, salt, sugar, light soy sauce, dark soy sauce, olive oil;

【Preparation of steamed radish dumplings】

1. Prepare the filling first, remove the skin of one radish and rub it into shreds, add a spoonful of salt and a spoonful of sugar, stir well, put it aside to marinate for about half an hour, and kill the excess water in the radish;

2. In order to better peel the shrimp, after buying it home, put it in the freezer for 1 hour, and then peel the shrimp shell after it is frozen hard, it will be simpler, grab the shrimp head with one hand, grab the shrimp tail with one hand, twist back and forth a few times, grab the hand of the shrimp tail and pull it down, the shrimp shell can be automatically separated, and then remove the shrimp head, the shrimp will be peeled, there are about 300g of shrimp here;

3. After the shrimp is taken out, clean it, put it in a food processor and whip it slightly, don't whip it too finely, leave a grainy feeling, it will be more delicious, put the shrimp in a bowl, add salt, a little cooking wine and white pepper, stir well, and set aside for later use;

4. 300g pork is stirred into minced meat, add a spoonful of salt, a small spoon of sugar, a little cooking wine, light soy sauce, dark soy sauce, stir evenly, start to beat water after the taste is adjusted, "water" is soaked in advance onion, ginger and garlic water, about 100g, added multiple times, each time wait for the water to be completely absorbed and then add the next time, "water" is the key to the filling juice, and finally add an appropriate amount of cooking oil, stir well, Locks in moisture in the minced meat;

5. After the radish is pickled, you can see the obvious moisture, add an appropriate amount of water, clean it, and it will be better to grasp the seasoning later, after cleaning, squeeze out the water, there are about 500g of shredded radish, cut these shredded radishes slightly, do not chop them very much;

6. Add the shrimp and shredded radish to the meat filling, add some olive oil, stir well, and the delicious and juicy radish and shrimp filling will be adjusted;

7. Start making dumplings, which is the dumpling skin bought in the market, take a dumpling skin, put the filling in the middle, and wrap it into the shape of your favorite dumpling; If you don't use the dumpling wrapper you bought, you can roll out the dough a little bigger and make it into a large steamed radish dumpling, which has a thin skin and more filling, and the taste will be better;

8. After all the dumplings are wrapped, you can start steaming, brush the steaming drawer with cooking oil or pad the steamer cloth in advance, put the dumplings neatly, steam in a pot on cold water, and steam the water for 12-15 minutes;

9. When the time is up, turn off the heat and remove from the pot, the delicious radish steamed dumplings are completed, take a bite, the juice is tender and bursting, and a large plate is not enough to eat;

Summary of the practice of steamed radish dumplings:

1. It is not recommended to blanch radish when making filling, which will affect the crisp taste;

2. There is no requirement for the specific proportion of ingredients, choose according to your preference;