Radish Pork Dumplings

Name: Radish Pork Dumplings
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Flour; 400g pork; 1 radish; 30g Green onions; 20g ginger; 1 piece egg; 30g Egg white; 5ml Soy sauce; 5ml Oyster sauce; 10ml Cooking Wine; 1g salt; 5ml sesame oil; 1g Thirteen incense; 170ml drinking water

by The cat who doesn't want to go downstairs

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Dumplings are also called flat food, which is our traditional delicacy. Dumplings are a kind of amazing food, and many essential foods in traditional festivals are dumplings. Like Lidong, Winter Solstice, New Year's Eve, etc., if you dare not eat dumplings, you will definitely be talked about by your mother. Why do you northerners eat dumplings during all festivals? This has always been an unsolved mystery in the hearts of my southern friends. I used to be young and frivolous, and I have had such doubts, but now I like to follow every solar term, prepare ingredients early, and make food for the occasion. Eating the must-eat food on every festival is not only a respect for the festival, but also a love of life.
As the saying goes, it's better to be upside down if it is comfortable, and dumplings are worse than delicious. There are also dumplings, and the more you eat, the more you eat, you can see how delicious the dumplings are! I don’t usually like to eat radish, but when I don’t know what’s going on in autumn and winter, I suddenly want to eat dumplings filled with radish. Green radish is a very common vegetable in autumn and winter. It can be eaten raw or cooked, with a slightly spicy taste. Rub the green radish into silk, use salt to remove the moisture and mix the stuffing with the pork. The radish absorbs the greasiness of the pork, and it is fresh, fragrant and delicious in your mouth. Next, let’s take a look at how this [radish and pork dumplings] is made?

Radish Pork Dumplings

1. First of all, we have to prepare all the ingredients needed to make this [radish and pork dumplings]: first wash the green radish and control the water, pour the flour into the bowl, then beat in an egg white, and mix well. Slowly add drinking water, stir with chopsticks to form noodles, then knead the dough into smooth dough with your hands, cover and set aside the noodles for about 30 minutes.

2. Next, let’s make the dumpling filling: use a grater to wipe the dried green radish into shredded radish, then use a knife to chop into shredded radish, sprinkle a little salt and mix well, squeeze out the moisture by hand after marinating the moisture , Cut the green onions and ginger into chopped green onions and ginger.

3. Put the minced meat in a cooking bowl, add chopped green onion and ginger, add 5ml soy sauce, 5ml oyster sauce, 10ml light soy sauce, 10ml cooking wine, 1g salt, 5ml sesame oil, 1g thirteen incense, stir well and then add 1 Eggs, beaten vigorously in one direction with chopsticks. Finally, add the chopped radish and stir evenly.

4. Take out the good dough and put it on the chopping board, knead it with flour and cut it into large pieces of uniform size with a knife. Then take one of them and knead it into a long strip, use a knife to cut into small pieces of uniform size, and use a small rolling pin to roll the small pieces into a round dumpling skin.

5. Put the dumpling wrapper in your palm, put an appropriate amount of filling, and pinch it to make a dumpling. There are too many ways to make dumplings. Each place has its own way of making dumplings. Just follow your daily habits. I won’t explain it in detail here.

6. Then wrap up all the dumplings one by one, and add proper amount of drinking water to the soup pot halfway through and bring it to a boil.

7. When the water boils, you can add the dumplings. Remember to prepare a large bowl of cold water. When the dumplings float, open the lid and add some cold water. Continue to cover and cook, and then cook until the dumplings float and order again. Water, when the dumplings float for the third time, they can turn off the heat and get out of the pot.

8. The delicious radish and pork dumplings are ready to eat.

Tips:
1. The skin of dumplings made by adding egg whites when making noodles will be more vigorous, and it will not break easily when cooking dumplings.
2. It is recommended to mix the noodles first and then adjust the filling, so that the noodles can be made when making the fillings, and the dumpling skins made from the noodles will be more chewy.
3. The ratio of radish to minced meat is about 1:1. If you don’t like to eat too much meat, you can add more radishes. It's all your personal preference.