Radish Pork Dumplings
1.
Dumpling skin material: flour
2.
Add flour and water to make a slightly harder dough, put it in a basin, and let it rise for 20 minutes
3.
Ingredients for radish pork filling: pork belly, radish (already blanched in water and chopped)
4.
Chopped green onions
5.
Add salt, edible oil, soy sauce, light soy sauce, steamed bun seasoning powder, ginger powder, cooking wine to the pork belly and stir well, add chopped green onions, and stir well
6.
Add the radish filling, stir well, add sesame oil to increase the fragrance
7.
Mixed radish and pork stuffing
8.
Wake up the dough, knead it for a while, knead the dough into long strips, and cut them into equal-sized noodles. Roll the dough into a round dough piece with a thickness in the middle and thin around the edges
9.
Take a slice of noodles and put some carrot and pork stuffing
10.
Fold the dumpling wrapper in half and place it on the tiger’s mouth. With two thumbs facing each other, press the dumpling wrapper. A thin-skinned dumpling with a large filling is finished.
11.
The wrapped dumplings are placed on the bamboo curtain. Boil the water, add the dumplings, wait for the water to boil, pour a spoonful of cold water, the skin of the dumplings will gradually bulge when the water is boiling, indicating that the dumplings are mature, just remove
12.
Finished product
13.
Finished product
14.
Finished product
Tips:
The dumpling dough should be slightly firmer. The water absorption of flour is different, and the water consumption given is only for reference.
