Whole wheat noodles, pork and radish dumplings
Overview
Today is the Winter Solstice. Here we eat dumplings during the Winter Solstice. First of all, today’s noodles are whole wheat noodles. Since whole wheat noodles look darker, they are not very popular among everyone, but they have high nutritional value! Whole wheat noodles are rich in fiber. Fiber can dissolve in the digestive system but is not absorbed by the stomach. However, it can assist gastrointestinal motility, enhance gastrointestinal absorption of nutrients, eliminate waste from the body, clean the large and small intestines, and achieve the effect of strengthening the stomach and clearing the intestines. Today’s dumpling fillings, as the saying goes: Eat radish in winter and ginger in summer. If the doctor does not prescribe medicine, radish is a good thing.
Tags
Ingredients
Steps
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Prepare the ingredients, onions, ginger, pork stuffing, radish, dried shrimps (you can leave them out if you don’t like the dried shrimps)
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Grate the radish into shreds and chop the green onion and ginger.
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Boil water in a pot and fry the shredded radish briefly.
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Blanch the shredded radish, squeeze it dry with cold water and chop into small pieces.
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Add onion, ginger, oil, soy sauce, salt, monosodium glutamate, and thirteen spices to the pork, and mix well in one direction.
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Then add radish and dried shrimps, and continue to mix.
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Let’s start kneading the dough. (I put half a small bowl of white noodles here)
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Knead into a dough that is neither soft nor hard. Eat for a while.
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Cut the dough into small pieces and roll it out.
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Let’s start making dumplings,
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After making the dumplings, boil the water in a pot. After boiling, order half a bowl of cold water. After boiling the pot, order half a bowl of cold water. Order water three times in total and the pot is ready.
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Come out, don't forget to put the dumplings on the plate, flip them over and be careful not to stick together.
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Dip it in some soy sauce, dip it in some vinegar, and enjoy!
