Steamed Dumplings with Radish and Noodles

Steamed Dumplings with Radish and Noodles

1. Soak the corn flour for 30 minutes in advance, then mix it with white flour, old manure, and clean water. After fermentation, use it to exhaust air; it can also be fermented with dry yeast according to the ratio of flour to yeast 100:1

2. Use a grater to rub the radish into filaments, and boil it in a pot of cold water to remove the stench of the radish

3. Remove the shredded radish, remove the excess juice when it is warm, and then slightly cut everything with a knife

4. Pour vegetable oil into the wok, pour the pork stuffing into the wok and stir fry

5. Add soy sauce, salt, and stir-fry the meat

6. Put the shredded radish into the meat filling pot and mix well; do not put the green onion and ginger, the meat is very flavorful, and the radish filling is already very fragrant

7. Wrap them into buns or big dumplings according to your own method. Knead the lace to make them more beautiful, and place them in a steamer covered with wet cloth for secondary fermentation.

8. When the buns become rounder and slightly swelled, turn on the fire, steam for 20 minutes after SAIC; after turning off the heat, cover and simmer for 5 minutes before uncovering the pan to prevent the buns from shrinking due to sudden cold

9. Isn't the swollen bun so beautiful?

10. The radish filling is also delicious

Tips:

The amount of cornmeal and white flour can be adjusted according to the taste; the amount of flour and yeast can be used according to 100:1, that is, 100g of flour puts 1g of yeast, and the amount of yeast can be increased in cold weather, or 100:2 , But not more than 2.5 grams; the pork is cooked and then mixed with stuffing is very delicious, better than raw meat stuffed with radish; the amount of flour and stuffing are adjusted according to the amount of food, my family’s amount is relatively large, except for the evening meal, even the first The breakfast for the second day was resolved.