Pork radish dumpling filling recipe encyclopedia, radish pork stuffing dumpling stuffing recipe tips

There are many ways to make dumpling filling, and the more common one in our life is a variety of vegetables with pork, which is delicious and delicious, and the finished dumplings with dipping sauce are delicious. According to everyone's taste, you can choose your favorite vegetables with pork, white radish pork is a dumpling that many people often eat, the dumplings wrapped out are fragrant and delicious, so, how to make pork white radish dumpling filling?

Method. 1. Prepare a pork and white radish, wash and set aside.

2. Shred the white radish with a sassafras silk utensari.

3. Boil water in a pot, and when the water boils, put the sassafras shredded white radish in and blanch it.

4. After the white radish shreds are blanched, soak them in cold water for a while, which can remove the peculiar smell of the radish.

5. Chop the pork and ginger together into a meat filling, put it in a bowl and add seasoning.

6. Finally, add an egg and stir it up, stirring in one direction.

7. Wring out the soaked shredded radish with your hands.

8. Chop the shredded white radish, add it to the meat filling, and stir it with the dumpling filling.

9. Take the dumpling wrapper and put the mixed filling into it.

10. Twist all the edges of the dumpling wrapper to make a beautiful dumpling.

11. Boil water in a pot, wait for the water to boil and add the wrapped dumplings, generally boil twice.

Precautions. After the shredded white radish is blanched, soak it in cold water for a while, which can well remove the peculiar smell of the radish.

Therapeutic value. Radish is sweet, pungent and cool, and enters the liver, stomach, lungs, and large intestine meridians; It has the effects of clearing heat and generating Jin, cooling blood and stopping bleeding, widening the lower qi, eliminating food and stagnation, appetizing and strengthening the spleen, and smoothing the qi and dissolving phlegm.

It has a good effect on acute and chronic pharyngitis, which can relieve the symptoms of sore throat and dry throat, but in fact it is also effective for children, clinical findings, some children often have colds and fevers every few months, and end their sore throat, in fact, according to traditional Chinese medicine, it is a lung and stomach heat, poison in the throat, Western medicine often says that it is chronic pharyngitis, chronic tonsillitis, at this time, often take this soup, you can also clear the throat to disperse the heat poison and cure the disease.

Some people often have chapped lips, and it doesn't work to take a lot of medicine and wipe a lot of lipstick, in fact, this soup has been recorded in ancient times, and olives are very effective for ** dry lips and scorched lips, so taking this soup frequently can also have this effect.

1.White radish has the effect of curing high blood pressure: 750 grams of white radish, 500 grams of water chestnuts, 50 ml of honey. The first two raw materials are chopped and mashed, the juice is wrung in sterilized gauze, the slag is removed, honey is added, and it is divided into 2 or 3 times within 1 day.

2.White radish has the effect of curing asthma: 150 grams of white radish, 50 grams of water chestnut, 75 grams of pig lungs. Slice the white radish, water chestnut and pork lungs. Add water and ingredients to cook together, and it is ready to eat.

3.White radish can cure the epidemic: 250 grams of white radish, appropriate amount of rice vinegar.

4.White radish has the effect of treating pneumonia in children: 100 grams of white radish, 30 grams of olives, 50 grams of glutinous rice. Wash and pit the olives with water, then wash and slice the white radish, boil the porridge with glutinous rice, and wait for the porridge to be eaten cold.

Today I will share with you a must-eat radish dumpling for the New Year, I believe that many people like to eat radish dumplings, it is tender and juicy and not greasy, better than leek stuffed dumplings, Chinese New Year's Eve rice to make it the most sought-after. The key to whether dumplings are good or not is to adjust the filling, how to make a tender and juicy dumpling filling? Next, I will share the specific method of radish dumplings with you.

Preparation of radish dumplings.

Ingredients for radish dumplings:

1 pound of pork, 1 egg, 1 white radish, green onion, cooking oil, salt, corn starch, light soy sauce, oyster sauce.

How to make radish dumplings:

1. Chop the lean meat, add an appropriate amount of salt, sweet potato starch (can be replaced with other cornstarch), light soy sauce, oyster sauce, beat in the eggs, add a spoonful of cooking oil, and stir the meat filling well.

2. Peel and cut the white radish into thin strips, add 3 tablespoons of salt to kill the water. Many people cut the white radish directly into the meat filling, which is not correct, because the white radish is easy to get out of the water after the filling, and it is not good to make dumplings, so it is generally marinated for a while to squeeze out the water, and the salt can kill the excess water of the white radish, while retaining the fresh smell of the white radish.

3. After the radish is marinated, grab the water and cut it into small pieces, cut the green onion into small pieces, put it into the pork filling and stir well.

4. Next, start making dumplings (the dumpling skin is bought outside), take the dumpling skin in your left hand and fill it with an appropriate amount of pork and radish filling.

5. Dip a little water in the outer ring of the dumpling skin, then fold the dumpling skin, pinch out a corner first, push the dumpling skin forward with the index finger of the left hand, and pinch out the pattern folds with the thumb and index finger of the right hand, so that you can wrap the dumplings with the crescent moon bend, and you can also pinch it into other shapes according to your preferences.

6. Brush the steaming drawer layer with a layer of oil to prevent sticking to the bottom, put the dumplings in the steaming drawer, and steam them over medium-high heat for 15-20 minutes. I think that radish dumplings are more delicious steamed than boiled, so every time I wrap the dumplings with this filling, I use the steaming method, and you can also choose your favorite to eat Faha.

7. The tender and juicy pork radish stuffed dumplings are ready, some friends feel that there are a lot of folds in the Crescent Bay dumplings, which will affect the taste, but there is no need to worry, because the radish dumpling filling has more moisture, and the epidermis absorbs enough water after steaming to become softer, and the pleats will not be hard. It's almost the Chinese New Year, so try this delicious radish dumpling quickly!

I would like to share with you the practice of a radish pork stuffed dumpling, which is tender and juicy, and especially delicious.

Min who loves food.

Concern. People who love food are positive in their hearts, here is a food reset, sharing different food tips every day, fast and convenient, very suitable for office workers.

Today I will share with you a method of radish and pork stuffed dumplings, first rub the washed white radish into fine shreds, then chop them into small particles with a knife, put them into a basin after chopping, add a spoonful of salt, stir them well with chopsticks, marinate for 10 minutes, and brush out the moisture inside. Then we chop the pork with a knife into meat puree, then put it in another clean basin, add a little ginger, a spoonful of light soy sauce, a spoonful of cooked oil, a spoonful of good oil, a spoonful of salt, half a spoon of five-spice powder, and then beat an egg, and then use chopsticks to stir them well, then we chop two green onions into these small particles, and then put them into the meat filling, if it is marinated after putting it into a clean gauze, squeeze the water in it by hand, and then pour it into our meat filling, Then use chopsticks to stir them well again so that our minced meat is ready.

Then we add 450 grams of flour to a clean large bowl, add two grams of salt to increase gluten, and then add about 280 ml of water in a small amount and many times, stir it into such a dough with chopsticks, knead it into a smooth dough with your hands, move the dough to the panel and knead it directly into long strips, and then use a knife to cut it into small agents of uniform size, lift a small agent, gently press it flat with your hands, and then roll it into a round dumpling skin, add the filling we have just adjusted, and gently tighten the mouth with your hands. In this way, our dumplings are wrapped, water is boiled in the pot, and after the water is boiled, the dumplings we wrap are sold, and then gently pushed with a shovel to prevent the bottom from sticking. Cook on high heat for about 5 minutes, until the dumplings are all floating, and then they can be taken out of the pan. The radishes, pork, and dumplings produced in this way retain the umami of the radish to the greatest extent, and are tender and juicy, and are particularly delicious.

Try it if you like it.

That's the end of today's sharing, welcome everyone's **, if you like the food reset, you can like and comment + follow, so that you can see me for the first time, and I look forward to meeting you again.

1.First prepare all the ingredients, remove the head and tail of the radish, clean it, rub it into shreds, then chop it with a knife, put it in a basin, put a large spoon of salt, stir well, and marinate some of the water of the radish.

2.At this time, the fat and lean pork bought back is skinned, cleaned, and chopped into meat filling. Take a pot, put a little oil in it, pour the minced meat filling into it, stir-fry until the meat filling turns white, take out some oil, turn off the heat and put it aside.

3.The radish filling water is almost out, then wrap the radish filling with gauze, squeeze out some water, don't squeeze it too dry, don't pour out the radish water squeezed out, it will be used later. Then put the stir-fried pork filling in, add oyster sauce, an appropriate amount of light soy sauce, a little dark soy sauce to color, 1 spoon of thirteen spices, pepper, stir well with chopsticks, and then add an appropriate amount of cooking oil to prevent water loss, so that the dumplings will be delicious and juicy.

4.Start kneading the dough, prepare a bowl of flour, use the radish water squeezed out in front to mix the dough, stir with chopsticks while pouring until the flour is flocculent, then start kneading the dough with your hands, knead the dough into a slightly softer dough until the surface is smooth, and set aside to let rise for 10 minutes. Then take it out and knead it to exhaust it, then knead it into long strips, cut it into equal-sized pieces, sprinkle a little flour on it, roll the agent round, and roll it into dumpling wrappers with a rolling pin.

5.Take a dumpling wrapper, dig out a spoonful of radish filling, and wrap it into your favorite dumpling shape. Then boil a pot of boiling water, put the wrapped dumplings in, continue to boil over high heat, stir a little with a spatula to prevent sticking to the pan, and continue to cook for about 5 minutes after boiling, the dumplings are all floating, and you can get out of the pot.

<>6.The dumplings are very fragrant when eaten directly like this, and you can also adjust some dipping water, which will taste more comfortable.

Materials. Ingredients.

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1 large white radish.

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300 grams of minced pork.

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300 grams of flour.

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150 grams of water. Accessories. Salt.

Amount. Dark soy sauce.

Amount. Cornstarch.

Amount. Wine.

Amount. Oyster sauce.

Amount. Sesame oil.

Amount. Egg.

1 pc. Preparation of dumplings stuffed with white radish pork.

Add an appropriate amount of water to the flour, mix into a smooth dough, cover with plastic wrap and let it rise at room temperature for more than half an hour.

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Finely chop the white radish (peeled or unpeeled), add a pinch of salt, mix well and let stand for 10 minutes. This step is to kill the excess water of the white radish.

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Add salt, cooking wine, dark soy sauce, cornstarch, an egg, oyster sauce, sesame oil to the pork filling, and mix well.

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Scoop out the water from the white radish and put it in the minced meat.

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Add a little sesame oil and mix well.

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Start making agents.

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Roll the dough into long strips and cut into small pieces.

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Roll out into a disc that is thick in the middle and thin on all sides.

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Wrap in the filling. <>

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Wrap it all up. <>

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Put water in the pot, boil the dumplings and boil.

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Cook and remove. <>

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Finished product. <>

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Picture of the finished dumpling stuffed with white radish and pork.

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Cooking skills. Look carefully at the step-by-step instructions! The dosage of all the ingredients here is approximate, and the specific amount is determined according to your own needs, and the ratio of flour to water is generally 2:1. Because the water absorption of flour is different, the amount of water is appropriately added or subtracted.

Preparation of white radish pork filling:Ingredients: 500 grams of minced pork, 1 white radish.

Excipients: 1 tablespoon oil, 2 teaspoons salt, 1 teaspoon soy sauce, 1 teaspoon chicken essence, 2 tablespoons sesame oil, 2 slices of ginger, 2 green onions.

Steps: 1. Prepare the required materials.

2. Wash the pork and chop it into meat foam.

3. Chop ginger and green onion and add it to the meat foam, then add chicken essence, oil, soy sauce and sesame oil.

4. Then mix well in one direction and set aside.

5. Peel and wash the white radish and rub it into shreds.

6. Add a teaspoon of salt to the shredded radish.

7. Then mix well and marinate for 10 minutes.

8. Squeeze out the excess water from the pickled radish by hand.

9. Put the squeezed radish into the meat filling.

10. Add an appropriate amount of salt.

11. Finally, mix well in one direction.

The preparation of the radish dumplings is as follows:Ingredients: 300g of minced meat, 460g of green radish, half a carrot, 1 green onion, 20g of ginger, 8g of thirteen spices, appropriate amount of Arowana peanut oil, 13g of salt, 3g of chicken essence, 8g of soy sauce, 5g of sesame oil, 1 egg, 600g of dumpling skin.

Steps: 1. Prepare the minced meat.

2. Wash the green onions and ginger, chop them separately, and put them on top of the meat filling.

3. Put thirteen incense.

4. Pour an appropriate amount of Arowana peanut oil into the wok and heat it.

5. Pour the hot Arowana peanut oil on top of the thirteen spices.

6. Stir well and let the minced meat sit for a while.

7. Wash the green radish and carrot and rub them into shreds.

8. Blanch the water, remove the cool water, and remove the excess water.

9. Chop. 10. Put the chopped radish and the minced meat together.

11. Add salt, chicken essence, soy sauce and sesame oil and stir well.

12. Beat in an egg and stir well.

13. The dumpling filling is ready, and it smells so good.

14. Take a dumpling wrapper, put on the radish meat filling, and pinch the edges tightly.

15. Then connect the end to end and then pinch it tightly, shape it, and a beautiful ingots dumpling will be wrapped.

16. After wrapping them all, boil the dumplings.

17. Put the boiled dumplings on a plate.