Pork and White Radish Dumplings
1.
Boil the water for 30 seconds after the water is boiled. You don't need to wait for the water to boil and the radishes are soft. Take out the cold water, and squeeze the water on the cage cloth. Do not squeeze the water too dry. After 700g of raw radish is blanched, 356g remains.
2.
Put 15 grams of oil in the wok, put in about 10 peppercorns, fry the fragrant peppercorns on a low heat, remove them and turn off the heat.
3.
200g pork belly stuffing, add appropriate five-spice powder, pepper, 5g ginger, 10g pepper aniseed water, 5g soy sauce, 5g oyster sauce, 50g egg white and stir clockwise until all the liquid is absorbed, and stir until the meat is sticky Performance group. Then add the fried pepper oil just now and stir well. Finally, add 5 grams of salt and 5 grams of sesame oil.
4.
Add chopped radish and 5g of finely chopped light-dried grilled shrimp skin to the minced meat and stir evenly. Stir 10g of chives when they are chopped into the bag.
5.
Add 300 grams of flour to 170 grams of warm water to form a softer dough. Cover with plastic wrap to save surface for 5 minutes, then knead for about 2 minutes, and then knead for about 1 minute after 10 minutes.
6.
Cut the saved dough into three portions (Picture 1), take one portion and knead it into long strips (Picture 2), and put the remaining noodles in a bowl and cover with plastic wrap to prevent cracking. Cut into the appropriate size agent (Picture 3).
7.
Press the flattened tablet and roll it into a round piece, the middle is slightly thicker than the edges.
8.
Pick the right stuffing
9.
Pinch the edges tightly.
10.
Close your hands, place the dumplings between your index fingers and thumbs, and squeeze your thumbs slightly toward the middle.
11.
After the water has boiled, put the dumplings into the pot in batches and stir a little. Do not let the dumplings stick to the bottom. Bring to a boil on high heat, simmer in the water... Repeat three times and remove them.
