How to make dumplings with radish filling

Today I will share a little trick, which can not only retain the nutrients in the radish, but also tender and juicy when the dumplings come out of the pot.

Dumplings stuffed with white radish.

Ingredients: white radish, pork belly.

Ingredients: Green onion and ginger.

Seasoning: chicken essence, cooking wine, soy sauce, thirteen spices, salt, oyster sauce, sesame oil.

1. Prepare a fresh white radish, **cheap, one dollar a catty, and an appropriate amount of minced pork belly.

2. Many people deal with radish, the first step is to blanch the water, in fact, it is done wrong, it will lose a large part of the nutrients, first rub the radish into fine shreds, chop into minced pieces, want to save trouble directly use a blender, and then add 1 spoon of salt, grasp and mix evenly, marinate for a while, and force out the water inside.

3. Start seasoning, add chicken essence, cooking wine, soy sauce, thirteen spices, salt, oyster sauce and sesame oil to the minced meat, and add ginger and green onion after chopping, stir well, and put aside first to taste.

4. To start mixing the dough, add 400 grams of flour to the bowl, and then add 1 tablespoon of salt, which can increase the gluten of the flour, and the dumpling skin is not easy to break the filling.

5. When the weather is cold, use warm water and noodles, a small amount of noodles many times, stir while pouring, and stir into the appearance of dough.

6. Knead the dough into a moderately soft and hard dough, cover with a layer of plastic wrap, and let rise for about 10 minutes.

7. Wrap the pickled white radish in a clean filter cloth, squeeze out the excess water, and pour it into the minced meat.

8. After stirring well, the radish meat filling is ready.

9. Knead the dough a few times, knead it into thin strips, divide it into dough of equal size with a quick knife, press both sides with the palm of your hand, and roll it into a thick dough in the middle and thin around it.

10. Take out a dumpling wrapper, put in an appropriate amount of radish meat filling, close the mouth and pinch it tightly to prevent it from being exposed.

11. Dumplings boil in the pot, not too much at a time, boiling water helps to stir, use a shovel to the bottom of the pot, add cold water after the dumplings float up, repeat adding cold water 3 times, or the stupidest way, take it out and taste one.

12. Put it out of the pot and put it on the plate, and the steaming radish meat stuffed dumplings are ready, with thin skin and big filling, and you will have an appetite when you look at it.

13. Take a bite of it is tender and juicy, nutritious and delicious, delicious and not greasy, the more you chew, the more fragrant it is, and you will not stop if you don't eat.

Eating white radish can not only help digestion, but also enhance the body's immunity, especially for children.

White radish has a spicy flavor in it, and by salting it for a while to squeeze out the water, you can remove a large part of it, and as the dumplings are boiled, the spicy taste will disappear completely.

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.

The dumplings with radish filling should be shredded with radish, put salt to kill the water, and make a few more filaments to make him into short filaments, so that they can be mixed well with the meat filling. In this way, Huocheng's dumpling filling is more delicate and delicious.

Friends who like to eat dumplings are blessed today, especially those who like to eat radish filling, because today I will bring you some methods about making radish filled dumplings. I still remember that when I was a child, the first time I came into contact with dumplings was to eat radish and pork filling, at that time to be very young, to a friend's house to be a guest, to see them in the dumplings, very curious, because I have never seen, and although the friend is about the same age, but it is very ingenious, the dumplings wrapped out are very good-looking, so people are very appetizing at a glance, so they were fortunate to eat the first dumplings in their lives, that feeling grace is wonderful, although it is only the simplest wrapping method, and there is no very professional handling process, But it's delicious.

Although I can't restore the happiness I had at that time, I can still create a new one by myself, so after summarizing, I found a lot of good things, and I will share it with you today

Today we use a special kind of radish - green-skinned radish. Clean the radish, then peel it, and process it into filaments, because the filaments are best to be evenly said to compare it is recommended that you use a lattice board specially for shaving shredded radish, when we cut the radish, we will find that a lot of water overflows on the radish noodles, at this time you will want to scald it with hot water, that is, blanching, but in fact, this is not right, the consequence of this will only make the radish lose its smooth taste, and the moisture is not recommended.

So the question is, this water has been dripping, how to make dumplings? At this time, we carry out the following operations, directly use our hands to squeeze out the more obvious moisture on the surface of it, and then put it aside, and then prepare the other fillings that have been prepared, because it is too troublesome to deal with pork for meat filling, so I chose the simplest ingredients, eggs, fungus, etc. In the process of stirring, we should add more cooking oil, because the oil is water-separated, so that the water cannot flow out, and at the same time, it can also ensure that we do not let the juice flow out during the cooking process.

Of course, seasonings such as salt and soy sauce are also added.

Then there are fewer places to pay attention to, if we don't plan to buy them outside but make them ourselves, then we should pay attention to the amount of water when kneading the dough, and the other places are similar to our usual times.

There are no uniform regulations and requirements for how to fill radish stuffed dumplings. You can add some lean meat or shrimp to it, which is very tasty and nutritious.

After chopping the radish, copy it with boiling water, squeeze the water out, add less salt and knead it again to knead the brine out.

The dumplings downstairs can be put in an appropriate amount of pork belly, so that the taste is more delicious, and in the process of preparation, adding cooking wine is a key step.

Wife, the current dumplings should be shredded with that radish, then marinated with that seasoning, and then go to make dumplings.

Woolen dumplings, I think this Huo filling, you should squeeze out the moisture as much as possible.

This is the same as the normal method of making dumpling filling, but the processing of raw materials may be more troublesome.

Radish stuffed dumplings method:

Ingredients: a large white radish, 10 shrimps, 500 grams of pork, 1 egg, a small piece of ginger, a handful of green onions (more will be fragrant), a little white pepper, 1 spoon of cooking wine, 3 teaspoons of salt, 2 catties of dumpling skin.

1. Cut a white radish into shreds, blanch it in a pot to remove the bitter taste of the radish. Squeeze out the water after the shredded radish is removed, the drier the better, because an egg will be added to the filling (so that the filling is easier to form in the dumplings and not easy to fall apart), if the radish still has moisture, the dumplings will be rotten, and the shredded radish will be chopped after squeezing it dry, turning into a crushed shape.

2. Put the minced radish, minced shrimp, minced pork, minced ginger, and minced green onion (more) in a basin, beat an egg, put a spoonful of white pepper, a spoonful of cooking wine, three teaspoons of salt, and if the amount of salt is not accurate, please put it less as appropriate.

3. Then it's about making dumplings, the dumpling skin is bought, like my radish plus shrimp and pork, about 2 catties of skin is enough.

4. Put water in the pot and bring to a boil, then put the dumplings (very important) after boiling, stir occasionally to prevent sticking to the bottom, add a small bowl of cold water after the water boils again, and then boil over low heat.

5. Scoop up and eat dumplings, if the filling of the dumplings is relatively light, you can dip them in the seasoning and eat them yourself.

Dumplings with radish and meat filling.

Ingredients: 300g radish

Excipients: 1 spoonful of sesame oil, 5 grams of salt, pork filling, five-spice powder, 3 green onions, half a piece of ginger, 1 teaspoon of soy sauce, 20 grams of flour.

Steps. 1.After washing the radish, rub it into shreds, and then put it in salt and marinate for 10 minutes, a lot of water will come out.

2.Wash your hands and squeeze out any excess water, then chop.

3.Put together the radish and the minced meat.

4.Add five-spice powder, salt, sesame oil, soy sauce, minced green onion and ginger and stir well.

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

6.Knead the dough into long strips and cut into small pieces of the same size.

7.Roll out into small discs.

8.Top with the filling.

9.Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, pinch it into small folds, and the dumpling will be wrapped.

10.Put an appropriate amount of water in the pot, pour the wrapped dumplings after the water boils, add a small spoon of cold water 3 times after the water boils, and after boiling again, you can see that the dumplings have surfaced, turn off the heat, and use a colander to remove the dumplings.

Tips: Cook the dumplings, add the dumplings after the water is boiling, and don't cook too much at a time to prevent sticking.

Summary. Hello dear, glad to answer for you; The answer is; Use salt to brake the water in advance, for the radish with a light spicy taste and sweet taste, you can rub the radish shredded, add salt to marinate the water, and then dry the water and then adjust the dumpling filling. Add 5 grams of salt per 500 grams of shredded radish, knead well and marinate for 30 minutes, then dry the water, chop it slightly to adjust the dumpling filling.

The advantage of this practice is that there is less nutrient loss from turnips.

How to make radish dumpling stuffing delicious.

Hello dear, glad to answer for you; The answer is; Use salt to brake the water in advance, for the radish with a light spicy taste and sweet taste, you can rub the radish shredded, add salt to marinate the water, and then dry the water and then adjust the dumpling filling. Add 5 grams of salt per 500 grams of shredded radish, knead well and marinate for 30 minutes, then dry the water, chop it slightly to adjust the dumpling filling. The advantages of this approach are:

Radish has less nutrient loss.

Dear, hello dumplings, also known as dumplings, Han traditional noodles. It evolved from the wonton, originated from the ancient Chinese horn, formerly known as "Jiao'er", has a history of more than 1,800 years. It was invented by Zhang Zhongjing, a native of Dengzhou, Nanyang, Nanyang, Henan Province, in the Eastern Han Dynasty, and was originally used as medicine.

Deeply loved by the Chinese, it is the staple food and local snack of the folk in northern China, and it is also the food of the New Year. There is a folk proverb called "Big cold and small cold, eat dumplings for the New Year." "Dumplings are mostly boiled with dough stuffing.

The delicious method of Luo Congzi grinding dumpling filling is as follows:Ingredients: 300g pork fat, 2 celery rolls, 1 white radish.

Excipients: 1 tablespoon five-spice powder, 10 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil.

1. Shred the white radish.

2. Chop into small pieces, then add a little salt to grasp and marinate evenly.

3. Squeeze out the excess water from the white radish and add the chopped celery.

4. Then add five-spice powder, soy sauce and sesame oil, and grasp evenly with your hands.

5. Put it in a large bowl of seepage bucket.

Carrot stuffed dumplings filling method:Ingredients: 300 grams of mutton, 200 grams of carrots.

Excipients: appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of pepper, 5 grams of ginger, appropriate amount of chives.

Steps: 1. Prepare the ingredients.

2. Wash the carrots and cut them into small pieces.

3. Wash and chop the chives, wash and chop the ginger.

4. Chop the mutton into a meat puree.

5. Put the mutton puree in a basin, add minced ginger, chives, carrot granules, pepper, salt, sesame oil, and chicken essence.

6. Mix evenly and let stand for a while to absorb the flavor. That's it.

Ingredients.

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

Steps. We first mince the pork, then add an appropriate amount of salt, cornstarch, light soy sauce, oyster sauce, cooking oil, knock in an egg, and stir well. It is very simple to prepare the meat filling, you can use these seasonings, do not add chicken essence, salt and pepper, and keep the original flavor to be delicious;

Wash and shave the white radish and cut it into thin strips (you don't need to peel the very tender radish), add 3 tablespoons of salt to grasp and marinate.

This step is very important, because the radish is easy to get out of the water after putting it into the meat filling, many people use the method of blanching and then squeezing out the water, in fact, it is enough to grab the salt and kill the water, which can not only retain the nutrition and fresh smell of the radish, but also taste more juicy.

And it's grainy;

Marinate the radish for about 10 minutes, then chop it dry, add the marinated pork and chop the green onion together.

Stir well, and the filling of pork radish dumplings is ready;

Start making dumplings, put the dumpling skin in the palm of your left hand, put in the pork radish dumpling filling, and leave some empty space around it not to be too full, otherwise it will be difficult to wrap;

The dumpling wrappers used are freshly sold, and you need to dip a circle of water around the dumpling wrappers (you don't need to get the dough wet to roll the wrappers yourself), and then knead them.

The shape you like is made in the shape of a crescent bay!

After wrapping the dumplings, put the dumplings in the steaming drawer (the steaming drawer layer should be brushed with a layer of oil so that it will not stick to the bottom) and steam for 20 minutes over medium-high heat.

It's ready to cook.