Pork Carrot Dumplings
by Liaonan Crab
Favorite
Difficulty
Normal
Time
2h
Serving
2
[Pork and radish dumplings]
When I was young, my mother liked to use radish and oil dregs as fillings. After getting married, my mother-in-law liked to use radish tofu and eggs as fillings. In previous years, my dumplings had several fillings. This year, the situation is special and only one type of filling was prepared. , Because I was ill before and didn't make good purchases. There are good green radishes and current meat fillings at home, so I used them to make fillings, and the method of operation has been improved. The raw radishes used for radishes are not boiled and squeezed in water to make fillings. It was unexpectedly found that this filling is more refreshing and tastes far better than cooked radish.
This year’s dumplings were made by myself. Just like bean buns, from noodles to fillings to skins to buns, I completed the whole process by myself. The workload is still quite large.
Dumpling skin material: flour water (part of which is made of water squeezed out from raw radish, contains a small amount of salt)
Dumpling stuffing material: pork meat, green radish, scallion, ginger, garlic seasoning: salt, light soy sauce, oyster sauce, sesame oil, thirteen-flavored dumpling wrapper:
1. Put the flour in a large basin.
2. Add the water and clear water of the pickled radish to make a dough.
3. Because there are more noodles, divide into three parts, and knead while waking up, which is convenient for kneading the noodles.
4. In the process of circular kneading, the dough gradually becomes smooth. This is very important. The dough must be smoothed to make the dumpling skin delicious.
5. The three doughnuts are all rubbed up.
6. Put it in the basin and cover it with a damp cloth and stay awake.
7. During this period, you can prepare fillings. After waking up, the dough will be rounded. The hand feels good and the surface is very slippery.
8. Put a picture and look at it again.
9. Then you can reshape and split.
Stuffing process
1. Pork meat with three fats and seven lean, a more appropriate ratio, I looked at the filling, adding salt light soy sauce, spice powder and oyster sauce to mix into the filling.
2. Wash the green radishes, peel them, and shred them with a fine plane.
3. Add salt to marinate. This step actually happens before the noodle making, so that the marinated water can be used in the noodle making.
4. Put the radish out of water and prepare the onion, ginger and garlic.
5. Roughly chop the radish, chop the green onion, ginger, and garlic and place it in the cooking machine.
6. Add a small amount of water to break.
7. Filter out the water,
8. Add the minced meat that has been mixed in batches, whipping along one side, and mix well.
9. Before starting to make dumplings, mix the vegetables and meat together.
Steps to make dumplings:
1. After shaping the kneaded dough, divide it into small doses.
2. Roll into dumpling wrappers.
3. Make dumplings in your own way.
4. The neatly arranged dumplings look very attractive.
5. Okay, let's wait for it to cook in the evening. "
When I was young, my mother liked to use radish and oil dregs as fillings. After getting married, my mother-in-law liked to use radish tofu and eggs as fillings. In previous years, my dumplings had several fillings. This year, the situation is special and only one type of filling was prepared. , Because I was ill before and didn't make good purchases. There are good green radishes and current meat fillings at home, so I used them to make fillings, and the method of operation has been improved. The raw radishes used for radishes are not boiled and squeezed in water to make fillings. It was unexpectedly found that this filling is more refreshing and tastes far better than cooked radish.
This year’s dumplings were made by myself. Just like bean buns, from noodles to fillings to skins to buns, I completed the whole process by myself. The workload is still quite large.
Dumpling skin material: flour water (part of which is made of water squeezed out from raw radish, contains a small amount of salt)
Dumpling stuffing material: pork meat, green radish, scallion, ginger, garlic seasoning: salt, light soy sauce, oyster sauce, sesame oil, thirteen-flavored dumpling wrapper:
1. Put the flour in a large basin.
2. Add the water and clear water of the pickled radish to make a dough.
3. Because there are more noodles, divide into three parts, and knead while waking up, which is convenient for kneading the noodles.
4. In the process of circular kneading, the dough gradually becomes smooth. This is very important. The dough must be smoothed to make the dumpling skin delicious.
5. The three doughnuts are all rubbed up.
6. Put it in the basin and cover it with a damp cloth and stay awake.
7. During this period, you can prepare fillings. After waking up, the dough will be rounded. The hand feels good and the surface is very slippery.
8. Put a picture and look at it again.
9. Then you can reshape and split.
Stuffing process
1. Pork meat with three fats and seven lean, a more appropriate ratio, I looked at the filling, adding salt light soy sauce, spice powder and oyster sauce to mix into the filling.
2. Wash the green radishes, peel them, and shred them with a fine plane.
3. Add salt to marinate. This step actually happens before the noodle making, so that the marinated water can be used in the noodle making.
4. Put the radish out of water and prepare the onion, ginger and garlic.
5. Roughly chop the radish, chop the green onion, ginger, and garlic and place it in the cooking machine.
6. Add a small amount of water to break.
7. Filter out the water,
8. Add the minced meat that has been mixed in batches, whipping along one side, and mix well.
9. Before starting to make dumplings, mix the vegetables and meat together.
Steps to make dumplings:
1. After shaping the kneaded dough, divide it into small doses.
2. Roll into dumpling wrappers.
3. Make dumplings in your own way.
4. The neatly arranged dumplings look very attractive.
5. Okay, let's wait for it to cook in the evening. "
