White Radish Dumplings
1.
Peel the radish and brush into silk
2.
Marinate the shredded radish with salt for 5 minutes
3.
Pork mince with a fat-to-lean ratio of 2:8, add oil, light soy sauce, corn starch, chicken powder, salt, and oil, mix well, stir in one direction until it becomes vigorous
4.
Pickled radish, grab dry water
5.
Put the shredded radish and the mixed pork together and mix well
6.
Order the oiled dumpling stuffing and it's ready
7.
The right amount of filling on the dumpling skin spoon you bought is in the middle position
8.
Moisten the surroundings of the dumpling wrappers with some water to make the dumpling wrappers stick together easily
9.
Made dumplings
10.
Arranged neatly, (please keep it cold in the refrigerator if you can't finish eating it, you don't need to defrost it when you eat it, just steam it in the pot or boil it in boiling water)
11.
Boil a pot of water and add an appropriate amount of salt. Dumplings cooked with salt will not stick together
12.
Put the dumplings in boiling water, stir with chopsticks to prevent sticking to the bottom. After the water is boiled again, pour into a small bowl of cold water and re-weight twice. Add cold water to cook the dumplings and make the skin smooth and non-sticky. good to eat
13.
Float all over and cook for another 2 minutes. Take out the drained water and serve on a plate
Tips:
Add cold water to the cooking process, the cooked dumplings have a crispy skin and not sticky to your teeth
Buy on JD
Buy on Amazon
