In autumn, this dish is the juiciest, mixed with the meat filling, sour and spicy and refreshing, the meat juice is overflowing, and it will not be greasy to eat for 10 days

Shawo radish, commonly known as "Saiya pear", is a specialty of Tianjin, in addition to its emerald green color, crisp and juicy taste, and also very easy to store, so many people like to eat.

The plasticity of Shawo radish is also very strong, it can be meat or vegetarian, can be cold or hot, cold vegetables can be cold shredded radish, crisp and refreshing, make soup can make radish shredded ball soup, etc., delicious and refreshing, can be eaten raw, can also be pickled into pickles.

Today I would like to share with you a simple Shawo radish sour soup dumpling, which is sour and spicy, very appetizing

Ingredients needed

500 grams of flour, 2 pieces of fresh pork, 1 sand radish root, 1 green onion, 1 piece of ginger, 1 egg white, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of dark soy sauce, appropriate amount of sesame oil, appropriate amount of chicken essence, appropriate amount of edible salt

Here's how

The first step: first to mix the dough, pour 500 grams of flour into the basin, add a little salt, increase the gluten of the dough, and then slowly pour in water, while pouring while stirring into a flocculent shape with chopsticks, almost with your hands and into a soft and hard dough, just and good dough can not be kneaded smooth, you can put it for 10 minutes and then knead the dough, you can knead until the surface is very smooth. After kneading the dough, cover with a lid or plastic wrap and leave for at least 30 minutes.

The longer the dough for dumplings is relaxed, the better the taste, so if time permits, it is best to relax for more than 1 hour.

Step 2: In the gap of relaxing the dough, let's adjust the filling, wash the Shawo radish to remove the root and stem, peel off the skin, and then rub it into silk, make the filling of the shredded radish is a little too long, chop some more with a knife, put it into a bowl after chopping, sprinkle with a little edible salt, put it for 15 minutes to kill the water, after the moisture is killed, use a filter cloth or steamer cloth to squeeze out some of the excess water, but don't squeeze it very dry, so that the taste is not good. Chop the green onion and ginger into minced pieces and set aside.

Step 3: Cut the meat filling into small pieces and put it in a meat grinder to grind, if you are using the meat filling, you can skip this step, put the meat filling into the basin, pour in an appropriate amount of sesame oil and stir in one direction until all is absorbed, and then add light soy sauce, dark soy sauce, oyster sauce, chicken essence, salt, etc. and stir in one direction, stir until the meat filling is dry, add half of the egg white at this time, and continue to stir in one direction until the meat filling is dry. Stir the remaining egg whites into this process.

The technique of adjusting the meat filling is basically the same, all of them must be stirred in one direction, so that it can be better strengthened, after the meat is dry, you can beat some water, you can also use egg liquid, stir until absorption, so that the filling will be very soft, not dry and not firewood.

Step 4: After the egg whites are stirred, add the minced green onion and ginger, continue to stir clockwise, and finally add the chopped radish in Shawo, and then stir well, so that the filling part is ready.

Step 5: After the dough is relaxed, knead it to exhaust, divide it into small agents, roll it into dumpling wrappers, and wrap the adjusted filling into it. If you like to be lazy, you can directly buy dumpling wrappers to wrap, the dumplings you buy are relatively dry, and you can dip some water on the edges when wrapping, so that it is easy to stick and there will be no problem of revealing the filling.

Add enough water to boil in the pot, put in the wrapped dumplings for cooking, cooking dumplings also have knowledge, when the dumplings are put into the water, gently push the dumplings with the back of the spoon next to the bottom of the pot to avoid the dumplings sticking, about 1 minute after boiling, then cover the lid and keep boiling, wait for the pot to boil, pour in a bowl of cold water, cover the lid and continue to cook, so repeat this operation three times, the dumplings will be cooked, this method of cooking dumplings is very practical, for friends who are not very good at judging whether the dumplings are cooked or not, It can be measured by this method, if it is a vegetarian dumpling, you need to add water less once, because vegetarian dumplings are easier to cook than meat filling.

Step 6: The key step is to take an empty bowl and add a spoonful of light soy sauce, three spoons of balsamic vinegar, an appropriate amount of salt, a spoonful of white sesame seeds, half a spoon of chili powder or chili oil, friends who do not eat chili peppers can not add it, and then put a few pieces of seaweed, a spoonful of hot cooking oil poured on the ingredients in the bowl, the hot oil is not too much, too much is too greasy, scoop a spoonful with an ordinary white porcelain spoon, and then pour in an appropriate amount of dumpling soup, So that the bowl of base soup is ready.

Step 7: Take out the boiled dumplings and put them into the sour soup, sprinkle some coriander leaves or chopped coriander, you can start, eat a bite of dumplings crisp and salty, full of gravy, drink a sip of hot and sour soup, very appetizing, very suitable for a bowl when the weather is cold, but the weather is dry in autumn, it is recommended to eat less chili peppers, put a little to enhance the taste.