Steps to make dumplings stuffed with radish and pork; Original, delicious and nutritious!

Today's dumplings are filled with green radish pork.

A green radish, a handful of fungus and then with pork belly filling, to make a thin-skinned and large radish pork stuffed dumpling, original, delicious and nutritious!

Preparation of dumplings stuffed with radish and pork

Ingredients Required:

Green radish, pork belly filling, fungus, green onion, ginger, salt, cooking wine, soy sauce, thirteen spices, oyster sauce, Sichuan pepper water, sugar, chicken essence, sesame oil, cooked oil

1. Wash the radish, rub it into thin strips, put it in a basin, and sprinkle it with a little salt to kill the water.

2. Put the shredded radish into the gauze, remove the excess water in the shredded radish (don't hold it too dry), chop it with a knife, pour in sesame oil and mix well.

The fungus is soaked, washed, and chopped in advance.

3. Put flour and noodles in the radish juice that was taken out before, if it is too dry, put in an appropriate amount of cold water, mix into a dough with moderate softness and hardness, cover and let the dough rise for 30 minutes.

4. Put salt, soy sauce, cooking wine, thirteen spices and minced ginger into the pork belly filling and stir well; Then depending on the softness and hardness of the filling, put in an appropriate amount of pepper water, and stir well in one direction.

5. Put the previously processed radish and fungus into the meat filling.

Then add chopped green onions, cooked oil (or cooking oil), add a little sugar, a little chicken essence, and mix well.

6. Take out the awakened dough and put it on the cutting board, knead it evenly, add the agent, roll out the skin, and wrap the filling.

7. Remove from the pot and put in a little salt; Once the water is boiling, add the dumplings and gently push them apart to prevent sticking.

Bring to a boil over high heat and add a little cold water to the pot; Repeat three times.

Finally, bring to a boil on high heat for another minute.

Remove it.

Tips:

1. Radish likes oil, so the oil can't be too little; It is best to use minced pork belly.

2. If you mind the spicy taste of the radish, you can blanch the rubbed shredded radish first and then chop it to make a filling.