How to make steamed dumplings with radish filling, how to make steamed dumplings with radish filling

A delicious way to make steamed dumplings with radish filling

Preparation: 300 grams of flour, 1 white radish, appropriate amount of fungus, half a catty of pork, 2 peppers, 1 tablespoon of cooking wine, 1 small handful of chives, 3 grams of salt, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 3 tablespoons of peanut oil, 1 tablespoon of starch.

Production steps] 1, prepare the ingredients, the dumplings made today add a little wheat flour, it tastes healthier, the pork is bought plum head meat, and the taste is particularly good when chopped into minced meat.

2. Rub the white radish, add 1 tablespoon of salt, grab the water with your hands, marinate for 10 minutes, the excess water and spicy taste in the white radish will be exhausted, and then squeeze out the water of the white radish, cut it smaller with a knife, and it will be processed. The white radish processed in this way is 100 times more delicious than blanching, and the fungus is shredded and set aside after soaking.

3. Shredded white radish and fungus squeezed out of the water are mixed evenly with other filling seasonings, and the filling is ready, and the aroma is particularly strong.

4. Mix the flour and wheat flour evenly, I used half of the flour and half of the wheat flour, if there is no wheat flour, just make it into a white dumpling skin, add hot water and stir it into a snowflake shape, and then knead it into a smooth dough.

5. Knead the dough into long strips and cut into small pieces, about 15 grams each.

6. Then roll out the small agent into a thin circle, all of which should be covered with plastic wrap in time to prevent the loss of moisture and become dry and cracked.

7. Take a dumpling wrapper and wrap it in an appropriate amount of white radish and pork filling.

9. Boil a pot of water, add an appropriate amount of oil and salt to the water, put the dumplings into the pot, add 1 3 water, add again after boiling over high heat, boil again, and the dumplings will be cooked.

The preparation of steamed dumplings with vegetarian filling radish is as follows:

Step 1: After the radish is cleaned, remove the skin on it, and then use a silk grater to rub the radish into fine shreds, if the filaments are too long, we finally cut them with a knife, so that it will be more convenient when making dumplings.

Step 2: Put the hot oil, Sichuan peppercorns, garlic slices, and ginger slices into the pot, pour in the chopped radish filling and stir-fry, and pour in the soy sauce to adjust the color when it is about to come out of the pot.

Step 3: Soak the vermicelli in warm water for half an hour, remove the drained water and chop it.

Step 3: Stir the chopped vermicelli with the radish filling.

Step 4: Add 400 grams of white flour to the dough, cover with a damp cloth and let it stand for 20 minutes. First, knead the dough into small balls, and the steamed dumplings are generally larger than the boiled dumplings, so you can make them bigger.

Step 4: You can start rolling the dumpling skin, remember to be big and thin.

Step 5: Wrap the dumplings into the shape of ears of wheat.

Step 6: Boil a pot of water, put in the steamed dumplings after the water boils, and then steam for about 15 minutes to turn off the heat.

Step 7: Bring the pot to a boil.

After steaming, the vegetarian steamed dumplings are served, and the water is steamy. The skin is so thin that you can see the plump radish filling and rich soup inside. Steamed dumplings in the shape of ears of wheat are neatly arranged on the plate, giving them an attractive sheen.

When you bite into it, the fragrant and delicious soup slides into your mouth. The steamed dumpling skin looks thin, and the radish filling is also very sensibly hugged together, and it tastes soft and glutinous. Vegetarian steamed dumplings with family customs and unique secret recipes will linger after eating.

Preparation of steamed dumplings with radish filling:

Prepare the ingredients: radish, soybean paste, dumpling filling, ginger powder, flour.

480 grams of flour, half cold water and noodles, half hot water and noodles.

Smooth the dough and relax for half an hour.

Fry the peppercorn oil over low heat.

Two red carrots. Rub the shreds, put 5 grams of salt and put it for 15 minutes to half an hour, and the sand comes out of the water.

Pick out the peppercorns, put the minced meat in, and stir until strong.

When all the seasonings are stirred evenly, there is no dumpling seasoning, you can put some thirteen spices.

Pick up the water.

Place on the cutting board and cut it twice.

Put it in the minced meat.

Put a small spoon of soybean paste to enhance the flavor, you can also leave it out, stir evenly, now taste salty, if not salty, you can add a small amount many times, because the light soy sauce has a salty taste, we also put salt in the carrots, so the meat filling is not salted, and so on are adjusted to the filling, in the salt.

The dough is kneaded into long strips, it becomes a small squeeze, rolled out round, wrapped with radish filling, dumplings do not need to be wrapped too good-looking, put more fillings, as long as they are wrapped, because steamed dumplings will not reveal the filling.

Bring water to a boil and steam.

Steam over high heat for 25 minutes and remove from the pan.

Preparation of steamed dumplings with radish stuffing 2:

Prepare the main ingredients: 600 grams of wheat flour, 600 grams of white radish, 300 grams of beef.

Wash the green onion and ginger and cut them into minced pieces and set aside; Wash the radish, rub it into shreds, cook it until it is seven or eight ripe, remove it and chop it, and squeeze out the water; Wash the beef, mince it and set aside.

Pour lard into the pot and heat it, put in the minced meat, stir-fry until it is seven or eight mature, remove from the heat, open it with bone broth, add shredded radish, noodle sauce, minced green onion, minced ginger, refined salt, sesame oil, mix evenly, and it becomes a filling.

The flour is scalded into a snowflake shape with seventy percent boiling water, cooled, and then poured into three percent of cold water and kneaded into a ball, kneaded into long strips, made about 50 grams of 3 agents, flattened the agent, rolled into a round skin, wrapped in filling, pinched into crescent-shaped dumplings, and became steamed dumplings.

Put the steamed dumplings in a drawer and steam them in boiling water for about 10 minutes before serving.

Material. Ingredients: 250g minced meat, 200g prawns, 250g flour, 150g radish;

Excipients: appropriate amount of oil, appropriate amount of salt, 10 Sichuan peppercorns, 1 tablespoon of oyster sauce, 2 tablespoons of sweet noodle sauce, 1 tablespoon of soy sauce, 2 eggs, 1 handful of vermicelli.

Steamed dumplings with shredded radish.

1 green radish, wash and rub into shreds, add salt to kill the water.

Wash the prawns, pick out the sand line, and wrap the shrimp for later use. Blanch the vermicelli with boiling water and cut it into soft sections. Soak Sichuan pepper in boiling water for 30 minutes to soak out Sichuan pepper water. This is the secret to making the dumplings filling!

Chop the green onion and ginger into foam.

After the shredded radish is killed with salt, it is dried by hand and put in half a catty of ground pork filling.

Crack in an egg. Add an appropriate amount of oil, salt, chicken essence, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of noodle sauce, soaked peppercorn water, green onion and ginger foam.

Pour in the vermicelli cut into sections, mix thoroughly, and the dumpling filling is ready.

250 grams of flour add an egg.

Add warm water little by little and twist it with chopsticks to form a snowflake.

Knead the dough by hand into a smooth dough and let rise for 30 minutes.

Shape the proofed dough into an evenly sized mixture. It's a bit bigger than regular boiled dumplings.

Shape the dumpling wrapper into a thick middle and thin around the perimeter.

Add the seasoned filling and top with a shrimp.

Pinch the middle part first.

Then pinch out the lace from both sides.

After wrapping them one by one, steam in a pot with boiling water for 20 minutes.

After 20 minutes, turn off the heat and simmer for 1 minute before opening the lid.

The last one is baked into a pie, crispy and fluffy.

Tips: 1. The water content of shredded radish does not need to be too dry, and the water content of steamed dumplings is very important.

2. Preparing the dumpling filling with soaked pepper water is the secret to making the filling fresh and fragrant, and it must be soaked in boiling water for more than 30 minutes.

3. The shrimp can be put whole, or chopped into the filling.

4. Steamed dumpling noodles should be softer.

【Radish stuffed dumplings】

1. Ingredients: 1 large radish, 1 kg of pork fat and lean meat, 1 bowl of flour, appropriate amount of oyster sauce, appropriate amount of light soy sauce, a little dark soy sauce, 1 spoon of thirteen spices, appropriate amount of pepper, appropriate amount of cooking oil.

Second, the practice of radish stuffed dumplings:

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.

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.

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.