How to make steamed dumplings with radish and how to make them delicious

Ingredients. 250g ground beef

Half a fruit radish.

1 carrot.

1 green onion. A large chunk of ginger.

Halal sesame oil to taste.

Light soy sauce to taste. Salt to taste.

Appropriate amount of peppercorns.

Corn oil to taste.

About a pound of flour.

Halal beef radish steamed dumplings to prepare steps.

The practice of halal beef radish steamed dumplings**11

Mix the meat filling with chopped green onion and ginger, note that the meat filling is best to use frozen meat, thaw it slightly, slice it and then change the knife into shreds and meat filling, and put more green onions and ginger to make it more flavorful.

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Add an appropriate amount of light soy sauce, I like to add more, the taste is stronger, and the color is also beautiful.

Preparation of Halal Beef Radish Steamed Dumplings**33

Add the halal sesame oil and stir in one direction.

The practice of halal beef radish steamed dumplings**44

Shred the carrots, chop them slightly, and add a small amount of salt to let the water out.

Preparation of Halal Beef Radish Steamed Dumplings**55

Fruit radish like. Wait about ten minutes.

The practice of halal beef radish steamed dumplings**66

At this time, heat oil in the pot, add peppercorns, wait for the peppercorn flavor to come out, and turn off the heat.

The practice of halal beef radish steamed dumplings**77

Scoop out the water from the radish and add it to the minced meat, stirring well, remembering to always go in one direction.

The practice of halal beef radish steamed dumplings**88

Pick out the peppercorns in the oil, add the oil to the meat filling, continue to stir, and finally add salt, seasoning, taste with the tip of the tongue, and add it to see your personal taste. The stuffing is ready!

The practice of halal beef radish steamed dumplings**99

Let the filling absorb the flavor and mix the dough at the same time.

The practice of halal beef radish steamed dumplings**1010

I make steamed dumplings, mix them with 80 degrees of hot water, don't mix them too softly, add water little by little, and knead them into a ball after making cotton wool without dry powder.

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Rest for fifteen minutes.

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Open the bag! The practice of halal beef radish steamed dumplings**1313

I rolled the dumpling wrappers.

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Go into the steamer!

Materials. Carrots or white radish.

Vermicelli. Shrimp.

Minced green onions. Minced ginger.

Light soy sauce. Sesame oil.

Peanut oil. Fuel consumption, cooking wine.

Salt. Thirteen incense.

Sichuan pepper water (Sichuan pepper soaked in boiling water).

Gluten flour. Boiled water.

Preparation of steamed dumplings with radish vegetarian filling.

First pour the boiling water into the flour little by little, form a flocculent, then knead into a dough, the ratio of dough and water is 2:1, cover with plastic wrap and let rise for 30 minutes.

First put the radish into shreds, put a little salt and soak for 5 minutes, and then dry the shredded radish after the water comes out and set aside. Soak the dried shrimp in boiling water until soft, then dry and chop into minced pieces, and set aside. After the vermicelli is scalded with boiling water, remove and cut into small pieces and set aside.

Put oil in a frying spoon, put thirteen spices, dried shrimp, minced green onions, minced ginger, stir-fry until fragrant, and set aside. After stir-frying, add shredded radish, vermicelli, then add light soy sauce, sesame oil, peanut oil, oil, pepper water, cooking wine, salt, and stir well.

Divide the awakened dough into small pieces, roll out the dough and wrap the filling.

Boil the pot under water and time it for 15 minutes.

After steaming, stick some soy sauce, vinegar, and sesame oil and eat.

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. Knead the dough into small balls first, and the steamed dumplings are generally larger than the boiled dumplings, so they can be made larger.

Step 4: It's time to start rolling the dumpling wrappers, 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.

Steamed vegetarian dumplings are served after steaming. 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 tastes soft and glutinous. Vegetarian steamed dumplings with family customs and unique secret recipes will linger after eating.

1. Ingredients: 500g white radish, 500g flour, appropriate amount of mung bean vermicelli, appropriate amount of shrimp skin, appropriate amount of peanut oil, appropriate amount of ginger, appropriate amount of green onions, appropriate amount of five-spice powder, appropriate amount of refined salt, 3 eggs.

2. Warm water and noodles, add an egg to the flour so that the dough is stronger.

3. The dough should not be soft or hard, like an earlobe. The dough and the good food for half an hour, this time is just right to prepare the filling.

4. Wash and peel the white radish.

5. Rub the radish into shreds and chop and squeeze out the water.

6. Soak the vermicelli and chop it softly, wash the shrimp skin to control the moisture, scramble two eggs, put the radish, vermicelli, shrimp skin and egg crushed into the basin and add vegetable oil, salt, sesame oil, five-spice powder, green onion and ginger foam to adjust evenly.

7. Knead the dough and cut the squeezes, and roll out the skin.

8. Stuffing. 9. Wrapped dumplings.

10. Boil the dumplings in a boiling pot, and open the vegetarian dumplings twice.

11. The dumplings are up, dip them in balsamic vinegar and eat them.

1. Appropriate amount of carrots, appropriate amount of dumpling powder, a small amount of shiitake mushrooms, 2-3 eggs, an appropriate amount of green onions, an appropriate amount of ginger, an appropriate amount of Sichuan pepper powder, an appropriate amount of salt, an appropriate amount of oil, and an appropriate amount of old cooking wine.

2. Add water to the dumpling powder and form cotton wool.

3. Knead the cotton wool into a dough, cover it in a basin or wrap it in plastic wrap, and set aside.

4. Scramble the eggs first, and add some cooking wine before frying.

5. Rub the carrots into shreds and set aside.

6. Chop the carrots, shiitake mushrooms, chives and minced ginger.

7. Put the chopped filling into a basin and put an appropriate amount of oil.

8. Add an appropriate amount of pepper powder and salt and stir well.

9. Then take out the dough and knead it until the surface is smooth.

10. Cut a part of the dough, roll it into long strips, and cut it into small agents.

11. Roll out the small agent into a dough, put in the filling, and pinch it tightly.

12. Then add water to the pot and boil, put the wrapped dumplings into the pot, cook, and take them out of the pot.

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.

Ingredients: 2 white radish.

Shopee skin minced vermicelli.

Ginger g. Scallions.

Allspice Edible oil.

Light soy sauce with salt.

Oil consumption: Sesame oil.

Dumpling wrapper 750 grams.

Preparation of vegetarian radish dumplings.

Wash the white radish and rub the shreds, put salt to kill the water.

Soak the crushed vermicelli in water until soft, remove and set aside.

After the shredded radish is killed in water, it is dried by hand or wrung out with gauze, heated and cooled in cooking oil, and mixed with the shredded radish. Mixed with chopped green onions, minced ginger, sesame oil, oil consumption, five-spice powder, and salt. Wash the shrimp skin and mix it, and mix the crushed vermicelli into it. Mix thoroughly.

You can wrap it, whether it's your own dough, rolling the skin, or using ready-made dumpling skins. Let's start when you're done wrapping and cooking

The stuffing is basically cooked and cooked very well, and the crushed vermicelli is a sweet potato flour that is very fine and also easy to cook.

Material: Main material.

Carrot 300g

200g shallots

3 eggs. Seasoning: salt, appropriate amount of ginger.

Mix the oil to taste.

Appropriate amount of five-spice powder.

Preparation of radish vegetarian dumplings in moderation.

1.Peel and wash the carrots.

2.Rub the carrots into thin strips with a grater.

3.Bring water to a boil and blanch the shredded carrots.

4.Chop the shallots and chop them well.

5.Scrambled eggs and set aside.

6.Blanch the shredded radish, remove it and squeeze it dry with a bag with a netSqueeze the shredded radish and chop him with a knife.

8.Put the chopped shredded radish, shallots and eggs together, add salt, oil, five-spice powder, and mix wellRoll the noodles into thin strips and cut them into pieces.

10.Press it with your hand, it will be easier to roll out some.

11.Rolled out dumpling wrappers.

12.Put the stuffing on and wrap it up.

13.Wrap the dumplings and cook them in a pot.

14.Once cooked, take it out and eat it.

Radish vegetarian dumplings have always been a lot of people look forward to the special food, because the nutrients in the radish are very high, the channel is also very mellow, in addition to promote digestion, you need to prepare the basket in advance, the basket will be more watery, make the dumpling filling taste will become fragrant, the basket and then add raw eggs to match, and a small amount of dried shrimp **, can create the aura of seafood, the aroma of seafood meat can enhance the taste of dumplings.

Clean and peel the basket, rub the thin strips, put in the edible salt according to the amount of the basket, and marinate until the water is out.

2.While it is time to marinate, open the raw eggs and stir-fry them. (Quickly drag the egg liquid in the pan, clot and crush a little to make it easier to wrap the skin.) ）

3.Wait for the eggs to cool and chop the ginger and garlic.

4.When the scrambled raw eggs are gone, add the chopped ginger, garlic and dried shrimp**.

5.The pickled basket is watered, and the pickled water is reserved for kneading.

6.Then chop the radish strips that have been crumbled and wrap them in the skin.

7.Put the chopped spoon into the raw egg pot.

8.Knead the dough with the water of the pickled radish. I put an egg in the wheat flour, so it doesn't break easily, and it tastes stronger.

9.Knead the dough until it is three light, cover it and set it aside (the longer you leave it, the more straight it will be when making dumplings).

10.Setting: First add sesame oil and stir (to avoid re-soup), then add appropriate salt and stir in a clockwise direction. (The shrimp skin itself has a salty taste, and the amount of salt is moderately reduced, and the taste can be ignored.) However, it is advisable to consume less salt. ）

11.Mix noodles, pull bun skins, roll out dumpling skins, and make dumplings.

Beef and mutton carrot dumplings.

Raw materials: ground beef, carrots, wheat flour.

Seasoning: green onion, ginger, sesame pepper, salt, rice wine, light soy sauce, white pepper, sesame oil. Practice.

1. Clean and peel the carrots, rub them into fine wires with a silk grater, and reserve them;

2. Soak the pepper in boiling water for about 20 minutes, remove the pepper, and leave the ginger water for reserve;

3. Add rice wine, light soy sauce, white pepper, salt, sesame oil, minced ginger and garlic to the beef filling, stir well, add ginger water in stages, and mix vigorously in one direction to make the dumpling filling stronger;

4. Put shredded carrots in the mixed beef filling and stir well; All right.

.1. Mix the noodles, put them in the basin and wake up, and prepare the other ingredients. 2.Wash the radish and rub it on a rubbing board into shredded radish, then blanch it with water and remove it, and put it on a cutting board to chop.

3.Blanch the vermicelli in water, remove and chop. 4.Then chop the green onion and ginger into minced foam, and put it into the chopped shredded radish and vermicelli. Put shrimp skin, salt, chicken essence, soy sauce and pepper in the same direction at the same time, stir in the same direction, and mix into the filling.

5.That's it for the mixed filling, and if you are willing to eat sesame oil, you can also put less sesame oil. 6.

Put the awakened dough on the board, cut it into a larger agent than the dumpling skin, and roll it out thicker so that the steamed dumplings are delicious. When I roll it out, the face that comes out of steaming turns black.

7.Put the water in the steamer, wait for the water to boil, then put in the wrapped dumplings, and after the steamer is boiled again, it can be out of the pot in eleven or twelve minutes.