Do not blanch the radish for dumplings stuffed with pork and radish.

When making dumplings with radish, there is no need to blanch them, because most of their nutrients will be lost after blanching, and they will also lose their crispy texture. Wrap them with radish like this There is a lot of water in the dumpling filling.

Blanched radish is not only nutritious but also unpalatable.

So when making dumplings with radish, be sure not to blanch it foolishly. It is precisely because this step is done wrong that the dumplings will not taste good.

Pork and radish stuffed dumplings, the correct way to handle radish:

Use salt water in advance. For radish that is less spicy and sweet, you can grate the radish and Add salt to drain out the water, then squeeze out the water before adjusting the dumpling filling.

Add 5 grams of salt for every 500 grams of shredded radish, knead evenly and marinate for 30 minutes, then squeeze out the water and chop slightly to prepare the dumpling filling.

The advantage of this approach is that there is less nutrient loss in radish.