Chinese Food
Dumplings stuffed with white radish and mutton
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It was Sunday yesterday. My still dumplings came back. Is winter here? The main character of the stuffing has changed to mutton and radish. Because there is half a green radish at home, I made dumplings with green radish and pig meat.
Cooking ingredients
Cooking Steps
Step1:Add a teaspoon of salt to the flour, mix with chopsticks, add water, and knead into a smooth and soft dough. Cover with a damp cloth. Cover the dough for 30 minutes. The time can be longer. The dough is in place. The dumpling skin is easy to roll.
Step2:Cut the pig's front arm meat and lamb into small pieces, and chop them into meat fillings. Chop the onion and ginger. Wash the white radish and green radish, rub them into silk and chop them into pieces.
Step3:Put pepper oil in the pork stuffing. Mix well. Pour pepper water into the lamb stuffing. Open the stuffing. Pour in chopped onion and ginger, five spice powder, cooking wine, monosodium glutamate and soy sauce respectively.
Step4:Put the chopped white radish and green radish into the mixed mutton and pork stuffing. Mix well. Then add some salt to mix well.
Step5:Make dumpling
Step6:Boil enough water in the pot. Put the dumplings into the pot. Turn and stir along the edge of the pot to prevent sticking. When the dumplings float up, pour a bowl of cold water on them. Cover the lid of the pot. Then pour another bowl of cold water on them. Pour three bowls of cold water on them. Turn off the fire and get out of the pot.
Cooking tips:1. The water content of vegetables is large. For example, cabbage, cabbage, zucchini, wax gourd, cucumber and so on, we can chop the vegetables and mix them with a small amount of oil or sesame oil. Because the vegetables are first mixed with oil and then wrapped with a layer of oil film to avoid contact with salt, the water in the vegetables is not easy to penetrate outward, which not only avoids the loss of nutrients, but also keeps the filling fresh and delicious. 2. First add the seasoning to the meat filling, and then add the chopped vegetables in several times. After each time adding the vegetables, fully stir them. Stir the juice in the vegetables into the meat filling. This can also reduce the water seepage in the vegetables. The vegetables suitable for this method are white radish, green radish, fennel, leek, green pepper, sharp pepper, etc. 3. When mixing the stuffing, add an egg and mix well. Vegetables suitable for this method are compatible with eggs. Such as leek, fennel, tomato, etc. 4. Mix the stuffing well. Add salt at last. Reduce the penetration time of salt to vegetables. There are skills in making delicious dishes.
