Radish and Pork Dumplings
Overview
I haven’t eaten dumplings for a long time. I went to the supermarket last weekend and there were freshly cooked dumplings to try. My husband said to buy a bag, but just cooking one bag and cooking it is not enough for one meal. There are many people in the family and everyone loves to eat them, so 50 is really not enough. It happened to be a little rainy this weekend and I couldn't go out to play, so I asked my husband to take the car to the market to buy dumpling wrappers, buy vegetables, and then make dumplings. My husband is from Shaanxi and has his own way of making dumplings, especially radish dumplings. Because there are a lot of fillings, I added two eggs, light soy sauce, Suyi fresh powder (extracted from spirulina to enhance the freshness), thirteen spices, etc. There is no shortage of everything. The finished dumplings are also very fragrant, and they are much better than those bought outside.
Tags
Ingredients
Steps
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Prepare the required materials
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First chop the pork into fine minced meat and set aside
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Cut the radish into large pieces and boil it in water (the radish gas will disappear after it is cooked)
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Squeeze the water out of the cooked radish with gauze, remove the radish diameter, and then chop into fine pieces
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Finely sliced shallots and ginger
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Take a large plate, add minced meat, grated radish, green onions and ginger and stir evenly
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Then add eggs, thirteen spices, light soy sauce, dark soy sauce and Su Yi Xian
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Continue stirring in one direction until the meat puree absorbs the seasoning
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Take the dumpling wrapper and put an appropriate amount of radish meat filling
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Fold it in half
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Just pinch the edges tightly
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Wrap all the dumplings in turn
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After the water boils, add the dumplings. After boiling for a while, add a bowl of cold water and continue boiling
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The finished product is on the table, and it will be delicious with a bowl of oily spicy seeds.
