Steamed dumplings with white radish and pork stuffing

Overview

When I was very young, one year my mother and I went to the countryside to visit my grandmother. What left a deep impression on me was that my grandmother made a large steamer of steamed dumplings stuffed with white radish and pork for us. My mother took me and my grandmother to the fields to pull radishes. The white radishes were very big, and some were shaped like pig's trotters. My mother said that this shape of radish was the most tender. Grandma chopped up the shiny, oily native pork and added a little salt to season it. There was a large iron pot on the wood-fired stove. Add a tablespoon of cold water to the iron pot. I helped my mother add firewood to the stove to boil the water. My mother put the white radish slices into the pot. When the water boiled, scooped up the radish slices, drained the water and chopped them into cubes. Then she added them to the meat filling and mixed well. At this time, grandma had already kneaded the dough. I went to make dumplings with the little boy. My friends were playing, and when I came back, my grandma brought me a plate of steaming steamed dumplings. When I took a bite, I could still remember the taste. Without any fresh seasonings, I could actually taste the delicious meat aroma. There was a lot of soup, and I needed to wipe the corners of my mouth with a paper towel from time to time. The fresh and sweet taste of the radish mixed with the meat aroma made me want to eat more until my stomach felt full. Steamed dumplings stuffed with white radish and pork have become the most beautiful food in my memory. As the saying goes, eat radish in winter and ginger in summer. Radish dispels fire and promotes body fluids. Today I decided to make steamed dumplings with white radish and pork fillings to relive the good memories of my childhood. When you take a bite of steamed dumplings with white radish and pork fillings, which are thin-skinned, tender, delicious and juicy, how can you resist the temptation?

Tags

• staple food
• home cooking
• old man
• breakfast
• autumn recipes
• banquet dishes
• all-purpose flour
• chives
• cold water
• cooking wine
• extremely fresh light soy sauce
• ginger puree
• oyster sauce
• pork stuffing
• sweet potato starch
• white radish
• boiling water
• salt
• sesame oil
• water

Ingredients

Steps

1. 1 Put the flour into a basin, pour boiling water evenly, stir quickly until there is no dry powder, then pour in cold water and stir to form a smooth dough, cover the surface with a damp cloth and let it rest for half an hour.

   

2. 2 Next, start preparing the meat filling. Chop the pork into puree and set aside.

   

3. 3 Slice the white radish and cook for two to three minutes after the water boils.

   

4. 4 Take out and drain the water, chop into cubes and catch the water with your hands.

   

5. 5 Gelatinize the sweet potato starch with a little water, add it to the meat filling and mix well, then add an appropriate amount of salt, ginger paste, light soy sauce, cooking wine and oyster sauce and mix well, then add a small amount of water in batches and beat vigorously in a clockwise direction, pour in sesame oil and mix well, then add diced white radish.

   

6. 6 Finally, add chopped green onion and mix well, and the white radish and pork filling is ready.

   

7. 7 After the dough has risen, roll it into a long strip and cut into small equal portions.

   

8. 8 Flatten with your hands.

   

9. 9 Roll into skin.

   

10. 10 Wrap in fillings.

    

11. 11 Shape into crescent shape.

    

12. 12 Wrap them one by one and put them in a steamer lined with steamer paper.

    

13. 13 After the water boils, put in the steamer, steam over high heat for about 10 minutes, simmer for 3 minutes and remove.

    

14. 14 Place on a wire rack to cool and then store in a crisper.

    

15. 15 Let’s pose for a photo😊

    

16. 16 Beautiful😂

    

17. 17 Want to eat?

    

18. 18 Hungry😂