Radish Pork Dumplings
1.
Prepare the main ingredients: radish and pork filling
2.
Prepare the accessories: green onions and ginger
3.
Finely chop green onion and ginger and set aside
4.
Mix the flour with water and form a harder dough, set aside for 20 minutes
5.
Rub the radish knife into silk
6.
Boil water in the pot, put the shredded radish into the pot, blanch it with boiling water, and remove it when you can easily pinch off the radish with your hands
7.
After letting it cool for a while, squeeze out the water by hand, and chop it into rice-sized pieces with a knife.
8.
Add salt, cooking wine, light soy sauce, dark soy sauce, dumpling seasoning powder, edible oil and a little water to the pork. Whisk the pork filling in one direction into a viscous shape, add chopped green onion and ginger, and mix well
9.
Add the minced radish to the pork filling, stir again, add an appropriate amount of salt to adjust the salty and light taste, and finally pour in the sesame oil
10.
Take out the dough and place it on the panel, knead the dough to make it soft and firm. After kneading and forming, cut into small noodles of equal size. Use a rolling pin to roll out a thin round dough with a thicker middle in the middle
11.
Scoop a spoonful of radish and pork filling and put it in the noodles
12.
Fold the dumpling skin in half, place the dumpling between the thumb and index finger of both hands, and pinch it firmly. A full and large dumpling is ready. After wrapping all the dumplings, boil water in the pot, put the dumplings in the pot and cook. After boiling, add a spoonful of cold water and boil it again. When the dumpling’s belly is filled with air, it means that the dumpling is ripe. Take it out.
13.
Dip it in your favorite soup, you can taste it
Tips:
When blanching the radish, do not blanch it too softly, otherwise the radish will not taste like, and the nutrition will be lost too much.
