Steamed radish and pork dumplings
Overview
Eating radish in winter and ginger in summer, without having to ask a doctor to prescribe medicine, this is a way of maintaining health left over from ancient times. Eating more radishes does have many benefits for the body, especially in autumn and winter. Radishes are good for regulating qi and dispelling cold, and are of high quality and low price. Dumplings stuffed with radish are a staple food that is often eaten at home in winter. Today I am making steamed dumplings, which are chewy on the outside and full of flavor on the inside.
Tags
Ingredients
Steps
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Mix the flour into a dough. The dough for steamed dumplings will be slightly softer than the dough for boiled dumplings. Cover and set aside. Make the stuffing.
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Chop the meat into puree and mince the green onions. Add minced green onion, appropriate amount of salt, soy sauce, salad oil, and allspice to the minced meat.
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Mix well and stir vigorously.
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Peel and wash the radish. Use a grating tool to grate the radish into shreds.
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Blanch the shredded radish in a pot of boiling water.
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Remove and put into cold water. After drying, simply chop it a few times without breaking it into pieces.
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Add to the meat filling and mix well. After mixing well, add a spoonful of sesame oil and stir again to form the filling.
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The good dough is made into small dumplings. I made them a little larger than the usual boiled dumplings.
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Roll out the skin, stuffing, and wrap into dumpling shape.
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Do it all.
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After the water boils, put it into the steamer and steam it for 12 minutes.
