Steamed Dumplings with Dry Radish
by Jun Yang JY
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Mix flour and cornmeal, add warm water to make a dough and wake up for a while.
2. Wash the dry radish and cut into slices, put it in a boiling pot and boil, add the dry radish slices, blanch it, and then remove it with cold water to dry the water.
3. Beat two eggs and stir-fry them into broken eggs for later use, and a little shrimp skin for later use.
4. Set aside with chopped green onion and ginger. Soak the fungus and rinse the hair and cut into the ends.
5. All the ingredients are placed in the basin.
6. Add all the seasonings: pepper noodles, chicken essence, light soy sauce, salt, corn oil, fermented bean curd juice, sesame oil.
7. Mix well and blend into fillings.
8. Knead the live dough and knead it into a strip.
9. Pull into a uniform agent.
10. Roll into dumpling wrappers.
11. Wrap all the dumplings.
12. Put it in a pot of cold water, steam for eight to ten minutes after being steamed on high heat.
13. Finished picture
14. Finished picture
