Steamed Dumplings with Haihong Radish Seedlings
1.
Wash the radish sprouts and blanch them in boiling water until they change color and become soft
2.
Take it out, soak immediately, clean it again, dry it, chop it for later use
3.
Boil the vermicelli until there is no hard core
4.
After showering, drain the water, chop and set aside
5.
After Haihong cleans, put it in the pot and boil, take the meat
6.
Soak the black fungus in advance, blanch it in boiling water before use, soak it in cool, drain the water and chop it for later use
7.
Diced pork
8.
Chopped green onion and ginger for later use
9.
Mix the above raw materials, add peanut oil, salt, monosodium glutamate and a small amount of soy sauce, mix well, and finally add some sesame oil to enhance the taste
10.
Blanch half of the flour with boiling water, and mix the half with cold water, then knead into a moderately hard and smooth dough, cover with plastic wrap and wake up for 20 minutes
11.
Take out the awake dough and knead it evenly, add the ingredients, roll out into a thin skin around the middle and thick in the middle, wrap it in the filling, and pinch tight at the closing
12.
Wrap the dumplings in a pot under cold water. After the high heat is boiled, turn to medium heat and continue to steam for 10 minutes to turn off the heat
