Su-style Dumplings (fried Bamboo Shoots with Minced Meat, Shredded Radish Minced with Meat)
1.
Buy pork suet from the vegetable market, soak it in warm water, and wash it off. Boil it over medium and small heat until the oil residue turns into a brilliant golden yellow. The lard is filled and preserved.
2.
The meat is finely chopped, but it remains a little grainy and a bit chewy (the meat grinder I use, be careful not to beat the meat too delicately). The meat is added with peeled and chopped ginger, and an appropriate amount of cooking wine and light soy sauce are added. Essence of chicken (optional), an egg, and a little less salt. Stir it clockwise.
3.
Wash and slice the spring bamboo shoots, peel the radish, boil the water in a pot, blanch both the spring bamboo shoots and the shredded radish in two separate steps (add the ingredients and boil again for a few minutes). Dice the bamboo shoots (I use a meat grinder) to cut them a bit smaller, but keep them granular and chewy. The shredded radish fills out and presses out half of the water.
4.
Heat oil in a pot, pour minced meat and stir fry, add appropriate amount of dark soy sauce, light soy sauce, salt, sugar, chopped appropriate amount of oil residue, and three teaspoons of lard. Stir-fry evenly and take out a portion, pour in the spring bamboo shoots, stir-fry evenly, you can add a little hot water to simmer, the bamboo shoots will not be cooked so easily. Finally, sprinkle in green onions and sauté for a while. Sauté the shredded radish in the same steps as the part of the meat.
5.
After the flour is mixed evenly, add boiling water and dough to form a slightly moist dough. Divide into 50 grams each, knead and flatten the dough into the filling. Hold the dough with your left hand and half-grip the dough with your right hand. Push the dough up counterclockwise. To wrap round. Turn the dough clockwise and do the same (this step is used for shaping, and at the same time, the dough wraps are more uniform and not easy to break when steaming).
6.
Wet the steamer cloth, put in the dumplings, and sprinkle cold water on the surface of the dumplings. After the water boils, place the steamer in the pot and steam for about 10 minutes, turn off the heat, and let it sit for two minutes. Open, click
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