Name: Shredded Radish Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 60g Rice noodles; 500g radish; 75g Pork mash; 2 tablespoons lard; 2 tsp granulated sugar; 2 tablespoons Soy sauce; Some salt; 1 tablespoon Cooking Wine; 1 tsp Chicken noodles; 2s Chives

Shredded Radish Dumplings

by Mother Maizi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The radish is calm in nature, pungent and sweet, and enters the spleen and stomach meridian; it has the effects of eliminating stagnation, reducing phlegm and clearing heat, lowering the qi and widening the middle, and detoxification. So there is a proverb: "Eat radish in winter and ginger in summer, without the husband prescribing a prescription"! Today I used shredded radish to make the stuffing dumplings.

Shredded Radish Dumplings

1. White radish peeled

2. Use a plane to make shredded radish

3. Add some salt to marinate for a while, squeeze out the water

4. Add some cooking wine to the pork puree

5. Start the frying pan, I use lard

6. Add pork mash and stir fry

7. Then add shredded radish and stir fry

8. Add light soy sauce, dark soy sauce, sugar and stir well

9. Add some chicken noodles before cooking, sprinkle with chopped green onion, and serve.

10. Put water-milled glutinous rice flour and rice flour in a large basin

11. Add appropriate amount of hot water, stir with chopsticks first, then knead it into a long ball when it is not hot

12. Pull down an agent, about 42 grams, after the wrong round, use your thumb to stick the dry powder, and turn out a big nest in the middle of the dough.

13. Add the fried shredded radish filling

14. Slowly hold hands with tiger's mouth

15. Put small cut brown leaves in the steamer, brush some oil, and put the finished dumplings on the zong leaves

16. After the water is boiled, steam it in the basket for about 10 minutes

17. Take a small whole star anise and stick some food coloring

18. Turnip shredded glutinous rice ball complete

Tips:
The water-milled glutinous rice flour I used was too soft, so I added some rice flour. If you use normal glutinous rice flour, you don’t need to use glutinous rice. It’s delicious and you can’t be greedy.