Dumplings with sea rice and radish

Overview

Nothing tastes better than dumplings. How delicious can these dumplings be? When you want to eat dumplings, just thirty minutes are enough to make delicious dumplings. Bragging, let’s count the time. When I go home at noon, I buy a green radish, a pound of dumpling skins, and half a pound of meat filling. That’s enough. What should you do when you come in? In the blink of an eye, the dumplings will be served to you. Let’s use seasonal green radish and some dried shrimps (actually dried shrimps) to ensure a full belly. . . .

Tags

• staple food
• home cooking
• children
• winter recipes
• spring festival
• cooking wine
• dumpling skin
• ginger powder
• green onions
• green radish
• haimi
• peanut oil
• pork stuffing
• soy sauce

Ingredients

Steps

1. 1 Rinse the floating ash from the sea rice with water and soak it in warm water; put an appropriate amount of water in the pot and put it on the fire;

   

2. 2 Rinse the green radish under running water, scrape off the dirt on the skin, and rub into shreds;

   

3. 3 At this time, the water has boiled. Add shredded radish and blanch it. Cook for a while. One is to remove the spiciness of the radish, and the other is to cut off the raw material;

   

4. 4 Taste it frequently when cooking. If it is already broken, take it out and pour it into cold water to cool it;

   

5. 5 Add chopped green onions, ginger powder, cooking wine, and soy sauce into the meat filling, stir it first,

   

6. 6 Pour in the water used to soak the sea rice in small amounts in small portions, commonly known as beating water, and so on, beat until the meat filling is sticky and thick; finally pour in an appropriate amount of peanut oil and mix well;

   

7. 7 Pull out the cool shredded radish, squeeze out the water, and chop it into small pieces with a knife;

   

8. 8 Chop the dried shrimps; put the chopped radish and dried dried shrimps into the meat filling, stir evenly, if you don’t smell the aroma while stirring, add salt in appropriate amounts in batches, and finally pour peanut oil to season, and the dumpling filling is ready; if the salt is enough, the aroma of the dumpling filling will come out;

   

9. 9 Start making dumplings. The quickest way to make dumplings is this kind of Yuanbao dumplings. Put the stuffing, pinch the mouth, squeeze it tightly with both hands, and hold a spatula between your fingers. One by one, you will see that the lid mat is full of dumplings. To make a few dumplings, you have to sit in a pot and boil water;

   

10. 10 In no time, a whole mattress was filled;

    

11. 11 The pot is boiling here, and the dumplings are wrapped. Put in the dumplings. Don’t put too many dumplings in at once. Use a spoon to push them open. Bring to a boil three times in a row. Use a spoon to push them open every time they are brought to a boil. Add a small amount of cold water to the last roll. After boiling, the dumplings are ready to be taken out of the pot;

    

12. 12 Dip in some vinegar to bring out the delicious flavor of the dried shrimps;