Steamed Dumplings with Pork and Radish

Name: Steamed Dumplings with Pork and Radish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 400g Pork meat; 600g radish; Some oil; 1 tsp Five spice powder; 1 Green onions; 1 tablespoon sesame oil; 1 tablespoon Soy sauce; 1 tsp salt

by Shredded Potato Burrito

4.8 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Eat radish in winter and eat ginger in summer, and the doctor will prescribe prescriptions without laboring.” This is the way of keeping in good health from ancient times. Eating more radishes does have many benefits for the body, especially in autumn and winter. Things. Dumplings stuffed with radish are the staple food that my family often eats in winter. Today, they are steamed dumplings. The outer skin is stringy and the inside is full of flavor."

Ingredients

500g Flour
400g Pork Meat
600g Radish
Some Oil
1 tsp Five Spice Powder
1 Green Onions
1 tablespoon Sesame Oil
1 tablespoon Soy Sauce
1 tsp Salt

Steamed Dumplings with Pork and Radish

1. Mix the flour into a dough. The steamed dumpling dough is slightly softer than the boiled dumpling noodle. Cover it, 饧 is on the side. Go for stuffing.

Steamed Dumplings with Pork and Radish recipe

2. Chop the refined meat into puree, and chop the green onions. Add minced green onions, salt, soy sauce, salad oil, and five-spice powder to the mashed meat.

3. Mix well and stir vigorously.

4. Peel the radishes and wash them. Rub the radish into silk with a wiping tool.

5. Put the shredded radish into a pot of boiling water and scald it.

6. Remove and put in cold water. After drying, it is easy to chop a few times without breaking it too much.

7. Put in the meat and mix well. After mixing well, pour a spoonful of sesame oil and stir again to form fillings.

8. The dough is made into small noodles, and I made dumplings larger than usual.

9. Roll the skin, stuffing, and wrap it into dumplings.

10. Do it all.

11. Put the water into the steamer after boiling, and steam for 12 minutes after boiling.

Tips:
Do not scald the radish for a long time. Add the shredded radish after the water is boiled and remove it after boiling.
After mixing the meat filling, add a spoonful of sesame oil and mix thoroughly to enhance the flavor, which is very suitable for radish filling.