Dumplings Stuffed with Simmered Meat and Radish

Name: Dumplings Stuffed with Simmered Meat and Radish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 800g Flour; 600g White radish; 5g oil; 1 tablespoon salt; 2 pcs Shallots; 2 tablespoons Dumpling stuffing; 2 tablespoons Soy sauce; 200g Cooked Boiled Meat

by Xiao Bao E Niang 131425

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

The radish meat dumplings that I usually eat are dumplings made with raw meat and raw shredded radish. Many people might think that I was uncharacteristically today. I used cooked smut meat and blanched shredded radish to make dumplings. In fact, What I want to say is that in my mother's hometown in Gansu, all of our snacks are dumplings with cooked stuffing. The smashed meat is made from good farm pork. It was in my mother’s family. Every family and every household slaughtered a fat and fat Chinese New Year pig every year. Of course, the Chinese New Year pig means the meeting before the Chinese New Year. After the slaughtered pigs were killed, people cut the pork into small pieces and made them into two full porcelain jars. Put enough seasoning and salt in this smashed meat, and drown it with thick oil. Don't worry about it going bad, take it as you eat it, and you won't be able to finish it until the pig is slaughtered next year. It is very delicious and convenient to make steamed buns, dumplings, steamed buns, and simmered noodles. Not much to say, let's serve cooked meat dumplings.

Ingredients

800g Flour
600g White Radish
5g Oil
1 tablespoon Salt
2 pcs Shallots
2 tablespoons Dumpling Stuffing
2 tablespoons Soy Sauce
200g Cooked Boiled Meat

Dumplings Stuffed with Simmered Meat and Radish

1. Wash the white radish and peel, and the amount of smashed meat is good for later use

Dumplings Stuffed with Simmered Meat and Radish recipe

2. Put a spoonful of salt and an egg into the flour to form a dough, wake up for about 30 minutes

3. Put the shredded white radish directly in a pot filled with water and blanch for 3 minutes.

4. Take it out and soak it in cold water for a while to keep it crisp

5. Squeeze the water and chop

6. Put oil in the pot, dissolve the batter while it is hot, turn off the heat, then add the dumpling seasoning, light soy sauce, and sprinkle with shallots

7. Add the shredded radish and stir evenly

8. Put it in a container and let cool

9. Cut a piece of dough, knead it into a long strip, cut evenly into small pieces, and roll it into a dumpling wrapper

10. Take a piece of dumpling wrapper and put it on the stuffing and start making dumplings

11. Pack all in turn

12. Put enough water in the pot to boil, cook the dumplings

13. Plate. The sweetness of shredded radish, coupled with the unique flavor of scorched seeds, take a bite, wow, your lips and teeth will leave a fragrance, it will be more delicious when dipped in juice, and it is mouth-watering

Tips:
1. Because the original salt in the simmered seeds is heavy, you only need to use light soy sauce to season the stuffing.
2. Add salt and eggs to the flour to make the dumpling skin stronger
3. After the stuffing is mixed, let it cool and then wrap it, warm it up, the dumplings will break easily when they are in the pan.
4. Because it is cooked dumplings with stuffing, the dumplings are well cooked, and they will be cooked immediately after floating