Beef and White Radish Dumplings
1.
Prepare all the ingredients. Rub two white radishes into silk, blanch them in boiling water for 3 minutes, squeeze out the water, don’t throw away the radish juice, use it for kneading for a while, without wasting at all. One thing to note is that the shredded radish should not be squeezed too dry, otherwise the filling will burn out and taste bad.
2.
First strain the radish juice through a strainer. Add flour and radish juice to knead into a smooth dough with suitable hardness. The dough will be rough and not smooth at the beginning. Let it stand for 15 minutes and then knead again. Let the flour and water fully merge, and the dough will become smooth and soft. After kneading the dough, let it sit for 30 minutes.
3.
Now start to adjust the filling. Add appropriate amount of salt and five-spice water to the beef filling (this is done in the "Fish Heart Warming Tips" at the end of the article). Yes, you can go to the right, depending on your own habits. After adding the raw water, stir evenly, let the meat filling "eat in" all the five-spice water, then add the cooking wine, light soy sauce, soy sauce, and pepper in turn, and stir evenly. Chop the squeezed radish shreds, add an appropriate amount of cooking oil and mix well, so as to prevent the filling from coming out of the soup. Add the beef filling and mix well, then add the chopped green onion and ground ginger, pour the sesame oil on the chopped green onion, add 1 teaspoon of chicken powder, and mix well.
4.
The radish beef filling is ready. It smells so scent, our two greedy cats rushed to the kitchen after smelling the scent.
5.
After the filling is adjusted, the dough is almost awake. Take out the dough and divide it into several portions. Take one portion and knead it evenly, knead into long pieces, cut into small pieces, and roll into round dumpling slices.
6.
Take a dumpling slice, put an appropriate amount of radish and beef filling, and make dumplings with both hands.
7.
Wrap everything, put it on the lid, and cook in a pot for a while.
8.
Put water in the pot, the amount of water is better, the water should be wide so that the dumplings will not break and stick. After the water in the pot is boiled, add the dumplings, cover and boil, cook for 2 minutes, add cold water twice, and boil the dumplings for 3 minutes and they will be cooked.
9.
Eat it while it's hot! It’s very simple to eat dumplings in the north. You can eat a large plate with a plate of vinegar and a few cloves of garlic. "Dumplings are just wine, the more you drink, the more you will have." A plate of delicious dumplings and a little wine will be even more beautiful!
Tips:
How to make the five-spice water: 2 aniseed, a few peppers, 2 bay leaves, 1 small piece of cinnamon, and a few cumin, put in water, boil, simmer for 5 minutes on low heat, turn off the heat and simmer For 5 minutes, let the scent fully spread out, then filter out the residue, and the rest is the five-spice water.
