Beef and radish pot stickers
Overview
Eat radish in winter and ginger in summer without a doctor’s prescription. Even in winter when there are many kinds of vegetables, northerners still have a special liking for radishes. Stewed, stir-fried, eaten raw, and stuffed. Beef and radish pot stickers paired with clear porridge and side dishes are warm and cozy.
Tags
Ingredients
Steps
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Add ginger powder, pepper powder, oil, salt, and chopped green onion to the minced beef.
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Mix well and set aside for later use.
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Grate the green radish into thin strips (if you want to grate into thick strips, chop it briefly), not too thin.
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Squeeze out the water from the rubbed radish with your hands and put it into the minced beef. Leave a little water for a fresher taste.
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Stir the meat filling evenly. If it feels too dry, add less radish water.
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Wrap an appropriate amount of filling in the dumpling skin and make it a little longer. If you have time, you can knead the dough and roll the dough yourself. I didn't have time after get off work, so I bought ready-made dough.
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Seal the middle and leave openings on both sides. No need to pinch too hard.
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Coded and ready for use.
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Brush the electric baking pan with oil.
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No need to wait for the oil to heat up and add the pot stickers directly
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Brush the pot stickers with a thin layer of oil and sprinkle with black sesame seeds. Cover the pot with the pot sticker setting, 10-15 minutes is enough, control the time according to your own meat and radish ratio.
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Our family has always made dumplings with minced garlic, coming from a traditional family (*^__^*) [Please ignore the minced garlic, which is the same as garlic slices. I can’t ask for too much when I let others do the work...
