The practice of dumplings stuffed with radish and leeks, how to make the dumpling stuffing with radi

Wrapping dumplings with radish and leek, it turns out to be so delicious, there is a secret to adjusting the filling, and the delicious juice is not greasy! "Delicious but dumplings, comfortable is not as good as upside down", dumplings are not only simple food, but also a representative of Chinese cuisine, usually, we in the north is three days and two ends to make a dumpling, and Chinese New Year's Eve this night, whether it is the north or the south, every household will wrap a meal of dumplings that means happy reunion, the whole family around the dumplings, eat dumplings, not only eat food, but also into a strong family ......

It is said that "dumplings are delicious in the filling", the dumplings are varied, eat dumplings after the cold weather, my family loves radish filling, plus a small lock of leeks, chopsticks are mixed, it has not been wrapped, just smell it is already very fresh! Without further ado, let's share the specific method of my radish dumplings:

Ingredients: radish, leeks, flour, pork.

1.Wrap dumplings first adjust the noodles, wrap the dumplings noodles with cold water, cold water to adjust the noodles gluten, not easy to break the skin when wrapping, "soft dumplings, hard noodles" dumplings to make the noodles slightly softer, add a little salt when adjusting the noodles, can increase the toughness of the noodles, put the adjusted noodles aside and let it "cool" for a while.

2.Let's prepare some meat filling, chop the pork in an appropriate amount and marinate it: add salt, light soy sauce, peppercorn powder, oyster sauce powder and mix well and marinate for about 15 minutes.

Because it is not mainly stuffed with pork, the pork is just marinated and flavored, and there is no need to add pepper water to stir.

3.After washing the radish, rub it into shreds with a grater, add an appropriate amount of salt and marinate for about 15 minutes, then squeeze out the water in the radish, chop it finely and set aside.

The radish was just pulled back from the ground, and it was very tender, so there was no need to blanch, and blanching would lose its original umami.

4.After picking and washing a small handful of leeks, cut them into fine pieces, radish and leeks are a perfect match, and they are paired together to make dumplings, so fresh that they don't drip.

5.Finally, put the marinated meat filling, radish and minced leeks together, add an appropriate amount of cooked oil, salt and stir well, and the delicious dumpling filling is ready.

Radish likes oil, so when adjusting the filling, you should put a little more cooked oil, when cooking the cooked oil, put in the appropriate amount of peppercorns, large petals, ginger slices, onion shreds to fry together, fry fragrant and then take out the seasoning to cool, I make a big bottle every time for standby, and add a few spoonfuls of special fragrance when cooking vegetables and filling!

6.Dumpling noodles are well risen, kneaded into long strips, kneaded into small agents of equal size, rolled into a thin dumpling skin, and the middle wrap is adjusted with the filling, when I wrap dumplings, I fold the dumpling skin in half, pinch it in the middle, and then pinch it tightly with both hands to squeeze it in the middle, and a dumpling that is not very good-looking is wrapped.

7.Add a little more water to the pot, put the dumplings when the water is boiling, stir gently along the edge of the pot with a spatula, then cover the pot, and after the water boils, add a small half bowl of water, point the water twice, watch the dumplings float up, the stomach is bulging and cooked, and serve it out to enjoy.

The method of making radish and leek stuffed dumplings is very simple, after rubbing the radish into shreds, then put some salt to marinate it to make water, and then mix it with the leek filling, put some seasoning into it, so that the delicious filling is ready.

The practice of radish and leek stuffed dumplings, the recipe of radish dumplings stuffed with leeks, this one is relatively simple, you can make it yourself at home, the main thing is to squeeze the water clean.

First of all, cut the leeks into small pieces, use salt to seep out the excess water inside, cut the radish into small cubes, blanch it with boiling water and mix it with the leek, so that the radish and leek filling is ready.

Radish and leek filling first put all these ingredients together, and then put the seasoning down.

Well, dumplings stuffed with radish and leeks are actually to be beaten into minced meat, but they must be meat, and the dumplings that are made are more delicious.

Radish leek stuffed dumplings method. Cut the radish and leek, add the meat filling and stir evenly. Then add a pinch of salt, oyster sauce and cooking wine. Stir well.

You can mix leeks, meat and radish directly together, add a small amount of salt and wrap them into the dumplings.

Flour is formed into a dough and set aside.

Step 2 Leek radish meat stuffed dumplings Preparation step:2

Finely chop the pork. Step 3

Steps for making dumplings stuffed with leeks and radish meat: 3

Shred the radish and chop it and squeeze out some of the water.

Step 4 Leek radish meat stuffed dumplings Preparation step:4

Add the pork and continue to chop for a few minutes.

Step 5 Leek radish meat stuffed dumplings Preparation step:5

Wash and chop the leeks.

Step 6 Leek radish meat stuffed dumplings Preparation step:6

Add to the minced meat, add oil, salt, five-spice powder, green onion and chopped ginger and mix well.

Step 7 Leek radish meat stuffed dumplings Preparation step:7

Divide the dough into equal sized pieces.

Step 8 Leek radish meat stuffed dumplings Preparation step:8

Roll out the skin. Step 9

Steps for making leeks and radish meat stuffed dumplings: 9

Wrap into dumplings. Step 10

Leek radish meat stuffed dumplings Steps: 10

Add the dumplings under boiling water, cook until they float twice, and then serve on a plate.

Step 11 Leek and radish meat stuffed dumplings Preparation steps: 11 Delicious dumplings, let's start the meal.

Ingredients: Dumplings, flour 750 grams.

Water 390 grams.

2 white radish, about 1300 grams.

Pure lean pork filling 750 grams.

Ginger and green onion stalks.

Sichuan pepper powder salt.

Olive oil light soy sauce.

Dark soy sauce, sugar.

Vinegar and eggs a.

Huadiao wine The preparation of pork and white radish stuffed dumplings.

The first step is to mix the dough first, the dough can not be particularly smooth at one time, knead the dough first, let it stand at room temperature for 10 minutes, and then knead the dough The surface will be very smooth, and the dough will be covered with a lid and set aside.

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Peel the radish.

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Rub the peeled radish into shreds with a grater, sprinkle a layer of salt on the shredded radish and marinate for 15 minutes.

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In the interval between the pickling of radish, we deal with the pork, I bought pure lean meat, beat an egg into it, and then add Huadiao wine, pepper powder, ginger foam, olive oil, light soy sauce, dark soy sauce, vinegar (a little bit, to remove the fishy), salt, sugar (fresh), stir the meat filling in one direction, about ten minutes feel like the hand is going to pump the chicken feet crazy rhythm, then the meat filling is almost starched, and then put aside to marinate. (PS: Remember not to put the minced green onion in advance, when to put it, please follow the steps!)

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Going back to the shredded radish, the salted shredded radish will have a lot of water, so use your hands to remove some of the water, but don't squeeze it too dry.

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Chop the shredded radish and pour some olive oil into it and mix well to lock in moisture.

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Before preparing the dumplings, mix the minced green onion and shredded radish with the pork filling at this time, taste salty, and add some salt if the taste is not enough.

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Completely mixed dumpling filling.

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Roll the dough into long pieces, cut them into small pieces of the same size, then flatten them and roll them into dumpling wrappers.

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Rolled out dumpling wrappers.

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After wrapping the dumplings, the next step is to cook the dumplings.

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After the water boils, put a spoonful of salt in it first, and then put the dumplings one by one, so that the cooked dumplings have smooth skin and do not stick to the pan.

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I'm used to boiling dumplings and passing them through cold water again, so they don't stick to each other and have a stronger texture. Next, make a minced garlic vinegar dish and eat it.

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Steps for the preparation of white radish and leek filling:

1 white radish, 300 g of flour, 5 eggs, 1 handful of sea rice. The eggs are fried into egg drops, and when they are almost cooked, they are fried with sea rice, because the sea rice is baked and a little hard, so it can be softer.

Wash the white radish, rub the shreds, add a little salt to kill the water, and dry it for later use. Soak the leeks and wash them, dry and chop them, add 1 tablespoon of oil and stir well to lock in moisture.

Prepare the filling, add a little oil, sesame oil, oyster sauce, salt and five-spice powder, stir well, and let it sit for a while to taste.

The nutritional value of white radish is mainly manifested in the following aspects:

Clause. 1. Promote digestion and enhance appetite.

Because white radish contains mustard oil, amylase and crude fiber, it can accelerate gastrointestinal peristalsis and improve the function of the digestive system.

Clause. 2. Increase the body's resistance and have anti-cancer effects.

White radish contains "interferon inducer", which can stimulate normal cells in the human body to produce autoimmune antibodies and enhance the body's resistance, and white radish also contains lignin, which can improve the activity of macrophages and engulf cancer cells. It contains a variety of enzymes that can decompose carcinogenic nitrite amines and have anti-cancer effects.

Clause. 3. White radish contains a variety of trace elements and vitamins, and has many first-class disease uses.

Traditional Chinese medicine believes that white radish is sweet, pungent and cool, and enters the liver, stomach, lungs, and large intestine meridians, which can clear away heat and generate Jin, cool blood and stop bleeding, and reduce phlegm in the lower qi, for example, it can be used for cough and phlegm and other symptoms, and the effect of acute and chronic pharyngitis is also significant. White radish does not contain sugar and cholesterol, and is also suitable for long-term consumption by patients with high blood pressure, high blood lipids and high blood sugar.

Summary. First put 200 grams of flour in a basin, add half a spoon of salt, add cold water and stir several times, mix into a dough, and let the dough rise for 20 minutes.

Then chop the pork, add an appropriate amount of light soy sauce, extremely fresh, pepper powder, salt, mix well, and marinate for 15 minutes. Then wash the radish and remove the head and tail, rub it into thin shreds, put it in a basin, add 1 spoon of salt, grasp and mix evenly and marinate for a while, wash and cut the leeks finely, squeeze out the water and chop it finely, put it into the meat filling, put the leeks, add an appropriate amount of peanut oil, stir well, and the dumpling filling is ready.

Finally, it's time to make dumplings.

First of all, put 200 grams of flour in the basin, add half a spoon of voltaic salt, add cold water and stir many times, mix into a dough, and let the dough rise for 20 minutes. Then chop the pork, add light soy sauce, extremely fresh, peppercorn powder, salt and marinate for 15 minutes. Then wash the radish and remove the head and tail, rub it into thin shreds, put it in a basin, add 1 tablespoon of salt, grasp and mix the lack of holes and marinate evenly for a while, wash and cut the leeks finely, squeeze out the water and chop it finely, put it into the meat filling, put the leeks in, add the appropriate amount of peanut oil, stir evenly, and the dumpling filling is ready.

Finally, it's time to make dumplings.

Here's how to make radish stuffed dumplings:

Ingredients: 1000 grams of dumpling wrapper.

Accessories: 150 grams of 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.

Step 1 Cut the pork belly on a cutting board and chop it. Add the yellow sprinkle and ginger powder, and soak in the peppercorn powder for 15 minutes.

2. Wash a green radish, an appropriate amount of shallots, and a piece of ginger, and control the water for later use.

3. Rub the green radish into thin wires with a rubber.

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

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

6. Put the shredded radish on the cutting board and chop it.

7. Finely chop the shallots and place them on a cutting board.

8. Put the minced meat, radish and shallots in a pot.

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

10. Heat oil in a pan, wait until the oil boils, and splash on the filling.

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

12. Dumpling wrappers bought in the supermarket.

13. Spread out the dumpling wrappers.

14. Add an appropriate amount of filling.

15. Pinch the dumpling skin from the middle, if it is not easy to pinch, you can dip it in some water, so that the dipping is tight, and the skin will not be broken when you put it in the pot.

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

17. This is a kneaned dumpling.

18. 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 drop a few drops of oil in the water.

19. When boiling dumplings, light water three times, and wait until all the dumplings float on the water, the dumplings will be boiled and can be eaten on a plate.

20. Put it on a plate, mix it with chili, vinegar, and crushed garlic on the table and eat, fragrant, really fragrant, and dripping.