Rice dumplings with fresh meat and radish oil residue

Overview

As the saying goes: Eat radish in winter and ginger in summer. Now is the season when radish is on the market. Today I decided to make a delicious and nutritious glutinous rice dumpling suitable for all ages.

Tags

• snacks
• chicken essence
• cooking wine
• egg
• ginger powder
• light soy sauce
• minced meat
• old soy sauce
• water mill powder
• white sugar
• minced green onion
• radish
• salt
• suet residue

Ingredients

Steps

1. 1 Wash and cut the radish into thin slices, add water and cook until the radish slices become transparent, take them out

   

2. 2 Chop the radish and squeeze out the water, set aside

   

3. 3 Chop the oil residue into pieces and set aside

   

4. 4 Add salt, green onions, ginger, chopped radish, chopped oil residue, light soy sauce, dark soy sauce, sugar, and cooking wine to the meat filling and mix vigorously

   

5. 5 Add eggs and mix again

   

6. 6 Stir evenly and cover with plastic wrap to allow the filling to absorb the flavor. Then you can start processing the flour

   

7. 7 Take 300G of powder, slowly add boiling water several times, and stir with chopsticks into a small ball

   

8. 8 Continue to stir the dough. When it is no longer hot, slowly add the dry powder several times and knead until it becomes a smooth dough

   

9. 9 Roll the large dough into long strips and divide it into about 30G pieces

   

10. 10 Make the dough into a round shape, press it in the middle with your thumb, place the other four fingers on the outside, and press it into a bowl shape

    

11. 11 Put the meat filling in the middle, close it and roll it into a round shape

    

12. 12 Add water to the pot and bring to a boil, add the gnocchi, cook and remove.

    

13. 13 Take a bite, the skin is thin, the filling is big, the soup is flowing, it’s so delicious