Soup with Radish Dumplings

Name: Soup with Radish Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some radish; Some Flour; Some shallot; Some aspic; Some Pork residue; Some Dried sea rice; Some salt; Some Peanut oil; Some Soy sauce

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

Water radish is rich in nutrients and has good edible and medical value. Especially in spring, the best season to eat water radish. It contains less calories and more cellulose, which is very helpful for digestion and weight loss. The common way to eat water radish is stir-fry, boil, cold dressing, etc.; it can also be eaten raw as a fruit with a sweet taste. In fact, the dumplings made with radish fillings are very delicious. The dumplings made this time are made with meat residue, sea rice has the smell of meat and seafood. The most important thing is that the fillings are also added with aspic. The boiled dumplings are filled with a lot of soup, take a bite, and the soup will flow smoothly..."

Ingredients

Some Radish
Some Flour
Some Shallot
Some Aspic
Some Pork Residue
Some Dried Sea Rice
Some Salt
Some Peanut Oil
Some Soy Sauce

Soup with Radish Dumplings

1. Dumpling stuffing practice: wash the water radish and set aside

2. Soak the sea rice with warm water first

3. Pork residue

4. Green onions

5. Pork jelly

6. Rub the water radish into filaments with a grater

7. Add water to the pot, boil, put the shredded radish into the boiling water pot and blanch it

8. The blanched radish shreds are cool and squeeze the water

9. Chop the radish

10. Chopped sea rice for later use

11. Chopped green onions and set aside

12. Chopped pork residue and set aside

13. Put the green onions, soaked sea rice, pork residue, and minced aspic into the chopped radish

14. Add salt separately

15. Add peanut oil

16. Add soy sauce

17. Stir all kinds of fillings and seasonings evenly and set aside for later use

18. Dumpling skin method: add a teaspoon of salt in warm water to fully melt it

19. Take an appropriate amount of flour and put it in a container, and slowly add water

20. Mix the noodles into a dough

21. Take a damp cloth and cover the dough for about 20 minutes

22. Knead the dough after cooking, and cut into dough pieces

23. Flatten the dough with your hands

24. Roll into a thin dumpling wrapper

25. Wrap the dumpling wrapper with the filling

26. Boil water in a pot

27. After the water is boiled, add the dumplings and cook them.

Tips:
1. It is not easy to blanch the shredded radish for too long, and it can be taken out after the water is boiled in the pot;

2. It is best to put the stirred dumpling filling in the refrigerator for a while, so that it is more convenient and easier to pack;

3. The time to cook dumplings is not too long, just after the dumplings float, because this kind of stuffing is ripe material, it is easy to ripen.