#trust of Beauty#radish Pork Dumplings
1.
Dumpling skin raw material: flour.
2.
Add the flour and water to make a slightly harder dough, put it in a basin, and let it rise for 20 minutes.
3.
The raw materials for the radish pork filling: pork belly, radish (already blanched in water and chopped).
4.
Chop the green onions.
5.
Add salt, edible oil, dark soy sauce, light soy sauce, steamed bun seasoning powder, ginger powder, cooking wine to the pork belly and mix well, add chopped green onions, and mix well.
6.
Add the radish filling, stir well, add sesame oil to enhance the fragrance.
7.
Mixed radish and pork stuffing.
8.
Wake up the dough, knead it for a while, knead the dough into long strips, and cut them into equal-sized noodles. Roll the dough into a round dough piece with a thickness in the middle and thin around the edges.
9.
Take a slice of noodles and put in an appropriate amount of radish and pork stuffing.
10.
Fold the dumpling skin in half and place it on the tiger’s mouth. With the thumbs of both hands facing each other, press the dumpling skin, and a dumpling with a thin skin and a large filling is finished.
11.
The wrapped dumplings are placed on the bamboo curtain. Boil the water, add the dumplings, wait for the water to boil, pour in a spoonful of cold water, when the dumplings are boiled, the skins of the dumplings will slowly bulge, indicating that the dumplings are mature, just remove them.
12.
Finished product.
Tips:
The dumpling dough should be slightly firmer. The water absorption of flour is different, and the water consumption given is only for reference.
