Every winter or when there are any festivals, everyone will choose to make dumplings, so to speak, dumplings are the symbol of the festival, so we all ready to make dumplings? So how do you make dumplings that are delicious?

We know that in order to make good dumplings, the first thing you need to do is to mix the filling well. Today I will share with you the dumplings filled with radish and meat. Winter is the ripe season of radish, so my family winter dumplings will basically choose radish meat filling, and radish is very good for our body. This filling is fragrant and tender, very healthy and affordable, 100 times better than other fillings.

But how can we make the radish more delicious, many people in the preparation of the first step will choose to blanch the radish, but this will be the loss of radish nutrients, and also take away the radish unique flavor, so I recommend that you do not blanch.

So how can you make the radish filled dumplings more delicious? If you get this crucial step right, it will be more flavorful than any filling. Next I'll give you the exact recipe for pork and radish dumplings.

Ingredients: one kilogram of lean pork, one white radish, one egg, green onions, salt, cornstarch, soy sauce, oyster sauce, cooking oil. The first step, we must first chop the pork, add the appropriate amount of salt, cornstarch, soy sauce, oyster sauce, cooking oil, cracked into an egg, mix well, in fact, the modulation of the meat filling is very simple, with these seasonings can be, so that you mix out of the meat filling is not only tasty, but also tender, and there is no fishy flavor.

Here I suggest that you do not put some chicken essence ah pepper powder pepper and so on, because this will cover up the fresh flavor of the meat. I think keep the original flavor is more delicious.

The second step, the white radish clean, peeled and cut into thin julienne, and then put three spoons of salt, scratched well marinated. This step is very critical, because the radish into the meat filling will be contained in the water out.

Many people like to use blanching to squeeze out the water, in fact, grab the salt to kill the water can be, so that not only can retain the nutrients of the radish and fresh smell, eating taste better. The third step, the radish after ten minutes of pickling, after draining the water, chopped, put the marinated pork into, and then chopped green onions together into the mix. This way your pork and radish dumpling filling is ready.

The fourth step is to start wrapping the dumplings, first put the dumpling skin in the palm of your left hand, then use a spoon to put the filling into the center, pay attention to the periphery to leave empty, otherwise it is too full will not be good to wrap, and the skin will be easy to leak when sticking on the line.

After wrapping the dumplings, you can choose to put the dumplings in the steamer to steam, before you put in the top to brush a layer of oil, because it will not stick to the bottom, and then use medium-high heat to steam for twenty minutes can be out of the pot.