Dumplings stuffed with radish
Overview
I didn’t plan to post the recipe for the radish dumplings I made today, but because the filling method is different from the regular radish filling dumplings we make here. Instead of boiling the radish in water and then using it, raw white radish is used directly. The texture and taste of the prepared radish dumplings are better than those made with cooked radish, so I posted it to share with everyone. Eat radish in winter and ginger in summer. It’s also good to eat some radish dumplings like this.
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Ingredients
Steps
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Blanch the rapeseed in boiling water, add appropriate amount of water and stir into a paste. I like to use green vegetables and bread dumplings. I usually use spinach. Today I didn’t have enough spinach, so I used small rapeseed. After cooking, the color of rapeseed is not as bright as spinach. But the nutritional content is almost the same
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Pour the vegetable paste into the flour
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Knead into a dough of suitable softness and hardness and let it rest for about 15 minutes
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Add minced ginger, five-spice powder, salt, sugar, and rice wine to the pork filling
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Add minced ginger, five-spice powder, salt, sugar, rice wine and dark soy sauce to the pork filling and mix well
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Use the mincing gear of the food processor to grind the raw radish into small pieces, squeeze out the water with a drawer cloth, and pour it into a basin. First, mix the radish with oil evenly. Use the oil to lock in the moisture of the radish, and then mix it with the meat evenly
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Finally, chop the green onions and mix them with sesame oil first
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Then stir gently and mix evenly. Do not over stir after adding the onions to prevent the onions from changing their flavor.
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All the dumplings are made
