Jiaozi with white radish and mutton stuffing is a dish. As the saying goes, "eat radish in winter and ginger in summer", white radish is delicious in winter, which has the effects of reducing qi and promoting digestion, eliminating diseases and moistening the lungs, detoxifying and promoting fluid production, and promoting diuresis and relaxing bowels, while mutton is also a good thing to warm the stomach, keep out the cold and tonify the body in winter. In winter in the north, it is a pleasant and satisfying thing for a family to cook a white radish and mutton jiaozi together.

Characteristics of dishes:

With the combination of meat and vegetables, white radish inhibited the smell of mutton to a certain extent, and also better retained the nutritional taste of mutton.

Production method:

1. Add a teaspoon of salt to the flour, stir it evenly with chopsticks, add water, knead it into a smooth and soft dough, cover it with a wet cloth, and simmer for 30 minutes, which can be longer. When the dough is in place, the dumpling skin will roll out easily.

2. Dice the mutton and chop it into meat. Chop onion and ginger. Wash the white radish, shred it separately, and then chop it.

3. Pour the pepper water into the mutton stuffing and mix well. Add minced onion and ginger, allspice powder, cooking wine, monosodium glutamate and soy sauce and mix well.

4. Pour the chopped white radish into the well-mixed mutton stuffing, mix well, add appropriate amount of salt and continue to mix well. When stirring, stirring in the same direction can make the meat stuffing thicker and taste better.

5, including jiaozi.

6. Boil enough water in the pot, add jiaozi and stir along the edge of the pot to prevent the pot from sticking. When jiaozi came up, after the water was boiled, he poured a bowl of cold water, covered the lid, boiled it again and then poured a bowl of cold water. After pouring three bowls of cold water, turn off the fire and take out the pot.

Nutritional value:

White radish is white in color, belongs to gold, enters the lungs, is sweet and pungent in nature, and enters the lungs and spleen meridians. Has the effects of lowering qi, promoting digestion, eliminating diseases, moistening lung, removing toxic substances, promoting fluid production, and promoting diuresis to relieve constipation. Indications: lung flaccidity, lung heat, constipation, hematemesis, flatulence, indigestion, excessive phlegm, constipation, alcoholism, etc.

Mutton has therapeutic and nourishing effects on common cold and cough, chronic tracheitis, asthma due to deficiency of cold, impotence due to kidney deficiency, abdominal cold pain, physical weakness and chills, soreness of waist and knees, sallow complexion and emaciation, deficiency of both qi and blood, and physical weakness after illness or postpartum. It is most suitable for eating in winter, so it is called winter tonic and is deeply loved by people.