How to make radish pork dumplings at home

Preparation of pork dumplings with radish.

1.Chop the pork into a filling, put an appropriate amount of cooking wine, soy sauce, green onion and ginger to marinate.

2.Put the flour in a basin, take half a bowl of water, mix with half an egg white, stir well, slowly pour it into the basin, and stir into snowflakes.

3.Knead the dough and let it rise for 20 minutes.

4.Wash the white radish, rub it into shreds, and chop it into minced pieces.

5.Remove the appropriate amount of water by hand and put the minced radish into the minced meat.

6.Add an appropriate amount of oil, stir well, add an appropriate amount of salt and mix well.

7.Knead the dough again, divide into small doses, and roll out into a slightly thicker dough in the middle.

8.Wrap it into dumplings (this one won't be wordy).

9.Put an appropriate amount of water in the pot, boil and add the dumplings to cook.

Method. First of all, the ingredients, radish and flour are of course necessary, in addition to salt, peppercorns, pepper, monosodium glutamate, paprika, coriander, shallots, etc.

First choose a good red radish and wash it, cut it into thin strips and add a little salt to marinate it, then you can adjust the flour, pour an appropriate amount of flour into a basin, add water and stir, mix it into a thin paste, and put in a small amount of salt. After marinating the radish for about ten minutes, add minced ginger, monosodium glutamate, pepper powder, pepper, chili powder, coriander, shallots and other condiments and mix well. Pour oil into the pot, pour the batter on a mold sandwiched by two arc-shaped iron sheets, about 45 degrees, like a small shovel, the outer ring is arc-shaped, and then put the mixed radish on top after pouring, and then pour a layer of batter, cover all the radish filling, so that the radish dumplings have a prototype, and then take the mold to fry the dumplings into the oil pan, one or two minutes later, the dumplings will be out of the mold, you can take out the mold, continue to fry the dumplings, remember that the fire must not be too big, Otherwise, the outside is fried and the inside is not cooked After a few minutes, when the dumplings are golden brown and the radish inside is also fully cooked, you can scoop it up and drain the oil in a colander for a while.

The dumplings are fried and look like they are dressed in a golden jacket, and they smell fragrant, and you can't wait to take a bite, which is really delicious. There is a hint of softness in the crispy paste on the outside, and the salty taste that rises slightly also covers the middle of the period, soft with crispy, fragrant with spicy, the radish on the surface has been crispy and soft, salty with numb, spicy with spicy, spicy with fragrant, really cool.

1. Ingredients: 1000 grams of dumpling skin, 150 grams of auxiliary pork filling, 10 grams of ginger powder, 1 green radish, 1 piece of ginger, 4 shallots, 20 grams of peanut oil, 10 grams of dark soy sauce, 10 grams of salt, 5 grams of chicken essence, 5 grams of Sichuan pepper powder.

Gram pork belly on a cutting board and minced. Add the yellow sprinkle and ginger powder, and marinate for 15 minutes.

3. One green radish, an appropriate amount of shallots, and a piece of ginger are washed, and the water is controlled for later use. Rub the green radish into thin strips with a rubber.

4. Put water in the pot, wait for the water to boil, add the shredded radish and cook until raw.

5. Scoop the cooked radish into another basin to control the water, and wrap it in a clean cloth to squeeze the water of the shredded radish.

6. Put the shredded radish on the cutting board and chop it. Finely chop the shallots and place on a cutting board. Put the minced meat, radishes, and shallots in a basin.

7. Finally, chop the ginger and put it on the top of the dish.

8. Heat oil in a pan, wait until the oil boils, and pour it on the filling.

9. Add an appropriate amount of salt, dark soy sauce and chicken essence and mix well for later use.

10. Spread out the dumpling wrappers. Add an appropriate amount of stuffing and touch the drain. Start to pinch the dumpling skin from the middle, if it is not easy to pinch it, you can dip it in some water, so that the dipping is tight, and the skin will not be broken in the pot.

11. Then pinch the other side tightly until it is all closed.

12. Boil water, boil the water into the dumplings, the dumplings are along the edge of the pot, one by one into the pot, in order to prevent the pot from sticking, you can drip a few drops of oil in the water.

13. When cooking dumplings, order water three times, and wait until all the dumplings float on the water, the dumplings are boiled and can be served and eaten.

1. The meat filling should be mixed first, and the chopped green onion and ginger are more delicious, and the taste is almost bad if it is rubbed with a vegetable grater. The amount of salt and soy sauce is determined according to the total amount after adding the vegetable filling, and two-thirds of the salt and soy sauce can be added when mixing the meat filling.

2. Half a white radish, a small bowl of meat jelly juice, mix the meat skin jelly juice into the pork filling in stages, mix while pouring, whip it vigorously, the skin jelly juice and pork are completely integrated, and the filling taste will be more tender and smooth. Stir vigorously in one direction until it becomes a paste The mixed meat filling is better to leave for half an hour, which is called simmering. At this time, the meat and ingredients are fused together and it is more delicious.

3. Cut the white radish into thin shreds first, you can also use a special silk grater, blanch the white radish with boiling water, you can go to the raw taste, and at the same time the water is easy to be squeezed clean when squeezing the water, and there will not be a lot of water when packing, I am lazy and did not blanch with boiling water, directly chopped, wrapped in gauze and squeezed dry, if there is no gauze, squeeze a little bit with your hands, provided that your palm is big enough! When I squeezed it, I struggled there.

4. Pour the squeezed white radish filling into the meat filling and stir well, and then add an appropriate amount of salt according to the amount of white radish, not too salty! For friends with light taste, you can save the second time by adding salt. If you like it, you can also add sesame oil, depending on your personal taste.

Radish is a great vegetable. As the saying goes, eat radish in winter and ginger in summer, and you don't need a doctor to prescribe medicine. But radish has a strange taste, and in order for pork radish stuffed dumplings to be delicious, it takes 1

Wash the radish and rub it into shreds, boil the water in a pot and blanch the shredded radish for 30 seconds, remove it, put cold water to cool it, control the moisture and chop it; 2.Finely chop the green onions, mince the ginger, put them in the meat filling and stir well, add salt, five-spice powder, light soy sauce and sesame oil and stir evenly and marinate for 20 minutes; 3.Use warm water and dough to rise, put the shredded radish into the meat filling, add oil and salt and stir evenly, knead the dough into long strips after proofing, knead it finely with a knife dough separator, roll it into a dumpling skin, and wrap the dumplings.

Pork radish dumpling filling method.

Blanching carrot method:

1. Pour the noodles into the basin, add a little salt, mix the noodles with warm water, the noodles can not be too hard, nor too soft, knead them first, and then wrap them with safety film to wake up for a while;

2. Chop the meat into a filling, and if you don't want to be too tired, buy a ready-made meat filling. Finely chop the leeks, mince the ginger and shallots and set aside;

A total of 2 sheets. Boiled pork radish stuffed dumplings.

3. Put the meat filling into a basin, add a little soy sauce, salt, and pepper powder and stir well, then add minced ginger and shallots and stir well;

4. Cut the radish into shreds with a multi-functional knife, scald it with boiling water, squeeze the water dry, and then chop it again;

5. Squeeze out the chopped radish again and put it into the mixed meat filling, stir evenly in one direction to form a dumpling filling;

6. Knead the dough into long strips, shape them into the same small agents, roll them into small round slices, and wrap them into dumplings;

7. Use boiling water to make dumplings with as much water as possible. After the pot is boiled, a little cold water is added, and then it is boiled again, and the dumplings are almost cooked after two points of water;

8. Dip it in soy sauce, vinegar and chili peppers.

Put cooking wine, green onion and ginger, light soy sauce, dark soy sauce, oyster sauce, salt, sesame oil and stir the pork filling, wash and peel the carrots and rub them into shreds, chop a few knives slightly on the cutting board, put oil in the wok after heating, put the chopped carrots into the pot and stir-fry until the water evaporates, put them into the stirred meat filling after cooling, stir evenly to make dumplings, but I think the mutton filling and carrots are more delicious to make dumplings.

These are sufficient. OK, next time the fresh meat dumplings come are very delicious. It's best to boil some peppercorn water to advance the box.

Wash the white radish and rub it into shreds. Blanch with water. Squeeze the water out.

Mince. Minced pork. Onion chopped.

Heat the oil. Add the spices and peppercorns and fry them until they are cooked. Cool.

Pour into a container. Put the pork in and stir. Add the fried radish.

Onions. Supermarkets. Friends.

Sesame oil. Sweet noodle sauce. The dumplings are particularly delicious.

How to make radish stuffed dumplings How to eat tricks: After the pork is cut, marinate it with various condiments, cooking wine, oyster sauce, flavor, monosodium glutamate, etc., stay for about 10 minutes, then put in the radish filling, add soy milk, stir evenly, and the pork radish dumplings that come out of this way are very delicious.

The trick of pork radish dumplings must be the radish first The trick of pork radish dumplings must first pass the radish through the water, that is, copy the water, and the dumplings that come out of this way are very delicious.

If you want pork and radish dumplings, you must rub the radish with silk and then mix it with the meat filling, so that it will be more delicious.

The ingredients are more important when mixing the filling, and the most important thing is to put a little oil consumption in the dumpling filling, which will make the dumpling filling delicious.

Pork needs half of the front and half legs.

A pound of pork belly, a white radish, salt, chicken stuffy powder, oil, oil consumption, pepper, a little green onion.

The noodles are reconciled, slightly harder, the white radish is pulled out, the salt is put in to kill the water messy potato, the pork belly is chopped into minced meat, the radish and the meat are put together, the salt chicken powder is consumed and the pepper is consumed, the green onion is put in and grasped evenly, a piece of dough is removed, rolled out into long strips, and then cut into small agents, put the dough sheet on the dumpling maker, add the filling, and put it together.

Radish is known as "little ginseng" in Chinese folk. In winter, it has become a frequent guest on the dinner table of every household, and modern nutrition studies have shown that radish is rich in nutrients, rich in carbohydrate compounds and a variety of vitamins, of which the content of vitamin C is 8-10 times higher than that of pears.

Radish contains a variety of trace elements that can induce the human body to produce interferon; White radish is rich in vitamin C, which is an antioxidant that can inhibit melanin synthesis, prevent fat oxidation, and prevent fat deposition.

Pork carrot stuffed dumplings recipe.

Ingredients. Ingredients.

Flour. 300g

Ground pork. 200g

Carrot. 200g excipients. Oil.

Amount. Salt. Amount. Green onion and ginger.

Amount. Soy sauce.

Amount. Sugar.

Amount. Thirteen incense.

Amount. Agaric.

Amount. Oyster sauce.

Amount. Water.

Amount. Steps.

1.Flour. 2.Add water and form a smooth dough, cover with a cloth and set aside to let rise for 20 minutes.

3.The pork stuffing you bought is chopped by yourself, and then the ginger and green onion are put in the meat and chopped together, and the minced pork filling is added with an appropriate amount of salad oil, cooking wine, soy sauce, salt, sugar, oyster sauce, and peppercorn noodles, and stirred vigorously, and set aside for later use.

4.Rub the carrots into thin strips, then chop them into pieces, soak the fungus, and cut them into fine pieces.

5.Mix the vegetables in the minced meat and mix well.

6.Knead a piece of mixed dough to make a dumpling agent.

7.Roll out the dumpling wrappers and put the filling.

8.Wrap into dumplings.

9.Start boiling the dumplings, pour cold water twice, open the lid and cook for another minute, and the dumplings are ready to be served.

10.Big dumplings.

Tips: It's better to feel better than upside down, it's not as delicious as dumplings, it's really delicious.

1. Pour the noodles into the basin and mix the noodles with warm or cold water.

2. Stir the minced meat with salt, soy sauce, rice wine and minced garlic.

4. Put the minced meat and fried carrots together, add minced green onion and garlic, salt, soy sauce, vegetable oil, and chicken essence. Stir.

5. Knead the dough into long strips, shape them into the same small agents, roll them into small round slices, and wrap them into dumplings;

6. Use boiling water to make dumplings with as much water as possible. After the pot is boiled, a little Chang or cold water is added, and then it is ordered again, and the Naiwu dumplings are almost cooked after two to three times of water.