Dumplings stuffed with radish, pork, and shrimp skin are delicious and relatively simple to make.

Ingredients

Main ingredients

radish

1500g

Pork

350 Grams

Shop skin

180 grams

Dumpling powder

750 grams

Accessories

Oil

Appropriate amount

Salt

Appropriate amount

Sodium glutamate

Appropriate amount

Green onion

An appropriate amount

Soy sauce

An appropriate amount

Ginger

An appropriate amount

Steps< /p>

1. Ingredients: shrimp skin, pork, radish.

2. Grate the radish and blanch it in boiling water.

3. Wash both sides with cold water.

4. Squeeze out the water.

5. Heat the pot, add oil, add dried shrimps and fry until they change color.

6. Wash the meat, cut into cubes, add soy sauce, ginger, salt and monosodium glutamate, mix well and let it sit for a while to enhance the flavor.

7. Add the chopped green onions, pour the sesame oil on top of the chopped green onions and mix well.

8. Put the shredded radish from which the water has been squeezed out of the meat into the shrimp skin pot.

9. Continue to mix well to form filling.

10. Boil the dumpling powder with boiling water while stirring, do not add cold water and mix it into a hot dough.

11. Cover with a damp cloth and wake up for fifteen minutes.

12. Knead the rested dough into a long strip, add dough, press flat, and roll out into a round dough with thin edges and slightly thicker middle.

13. Put the fillings.

14. Wrap it into the shape you like.

15. Put the green body into the steamer.

16. Steam over medium heat for 12 minutes and it will be cooked.

Tips

After blanching the noodles, knead the noodles immediately, because the blanched noodles absorb water quickly, and if it is too late, the cooked noodles will condense and there will be no blanched parts. It is not easy to penetrate.