I will teach you how to make white radish dumpling stuffing. The soup will flow out when you bite into it, but the soup will not flow out when you wrap it!

A few days ago, a fan friend asked me how to make dumpling fillings with mutton and radish. I didn’t have mutton at home, so I made a pork and radish filling, but mutton and radish really go together better.

In winter, mutton and radish are very warming and nourishing, and are very good when used as fillings for dumplings and steamed buns. It is a bit worse to use pork instead of mutton, because there is no mutton at home, so I will make do with it and demonstrate this to you today. After the filling was ready, I used it to make pie. I thought it tasted pretty good, juicy and delicious, and eating more radishes this season has many benefits.

White radish is called "little ginseng". It is a good and cheap ingredient. It can moisten the lungs, promote body fluids and promote digestion. Especially people who are prone to constipation can eat more in moderation, and they can also eat more when they have bloating. Some white radish, but it must be eaten cooked.

White radish has a slightly hard texture, so you need to blanch it with water when making the stuffing. Use a grater to cut it into shreds. After blanching, you need to squeeze out the water and mix it into the stuffing. Do not pour out the squeezed water. Oh, drinking this water is very helpful for digestion and relieving bloating. I am testing my vegetable cutter today, so I chop it into pieces and cook them, then use the vegetable cutter to stir until the end... .

People often ask me how to prepare stuffing. I am not a chef. My understanding of seasoning is different for everyone. Just follow your own taste. It doesn’t matter if you add more or less seasoning. The absolute proportion still needs to be adjusted according to your own taste.

Today, I will explain my daily stuffing preparation process step by step, for your reference...

Ingredients

500 grams of pork , a white radish, a green onion, a piece of ginger, 20 grams of dried yellow soy sauce, 15 grams of light soy sauce, a few drops of dark soy sauce, an appropriate amount of salt, 10 grams of sesame oil, 5 grams of Huadiao wine, and a handful of Sichuan peppercorns

1. Prepare raw materials.

2. Cut the white radish into pieces and cook until it can be inserted with chopsticks.

3. Chop the pork into fine pieces.

The vegetable cutter I use needs to separate fat and lean meat. You cannot cut too much at one time. If it is mutton, it is recommended to chop it with a knife, because this vegetable cutter is not easy to operate when using mutton and fat meat together.

4. Cut the ginger and green onions into minced pieces.

5. Cut the white radish into pieces.

If you don’t have a vegetable cutter, use a grater to grate the white radish into shreds and then blanch it.

6. Wrap the minced white radish in gauze and squeeze out most of the water.

7. Add a small handful of Sichuan peppercorns to half a bowl of boiling water and soak for a while, then remove the Sichuan peppercorns to make Sichuan peppercorn water.

The addition of pepper water does not make the taste numb, but it is mainly to remove the fishy smell and enhance the flavor.

8. Add salt to the minced meat and stir evenly. Then add dry yellow sauce diluted with Huadiao wine, light soy sauce, and a few drops of dark soy sauce. Stir evenly. Then add pepper water in batches and stir evenly.

I use the mixing blade of a vegetable cutter to stir, so that water can be quickly added. If you use chopsticks to stir, stir in one direction for a while, add more pepper water, and it will taste better. It tastes better.

9. Add minced ginger and green onion and mix well.

10. Add the minced white radish that has been squeezed out of the water and mix well.

11. Finally add sesame oil and mix well.

Tips

1. The filling method for all kinds of dumplings with meat fillings is similar to this. Add salt to the meat and stir it to denature the protein. Add more water into it. ;

2. The texture of white radish is slightly hard and the taste is slightly bitter, so it needs to be blanched and then squeezed out;

3. In addition to white radish, you can also use red-skinned ones The kind called poop radish is also called water radish. I think that kind of radish tastes slightly better than white radish when used as filling.