Main ingredients
Glutinous rice flour
1000g
Rice flour
200g
Fresh pork
400g
Bacon
300g
Sausage
200g
Tofu Soak
200g
Dried shrimp
100g
Cilantro
80g
Garlic sprouts
100g
White radish
2 pieces
Dried mugwort leaves
200g
Accessories
Oil
An appropriate amount
Salt
An appropriate amount
Chicken powder
A little
Pepper
A little
Steps
1. Process the fillings first: wash all the ingredients in the picture, and chop the tofu into small pieces. , mince garlic sprouts, mince bacon and sausage.
2. Chop the coriander.
3. Peel and grate the radish into shreds, blanch it in a pot of boiling water for a few minutes, pick it up and squeeze out the water.
4. Chop the fat and lean pork separately.
5. Fry the fat part in the pot first and stir out the oil, then add the lean meat, sausage, bacon and dried shrimps, stir-fry until fragrant, add salt, pepper and chicken powder and stir-fry evenly , pour in the shredded radish, soaked tofu skin, and coriander and mix well to make the filling and set aside.
6. Make radish dumpling skin: Mix glutinous rice flour and rice flour evenly without water.
7. Mugwort leaves processing: Stir the dried mugwort leaves into powder in a food processor, add 2 bowls of water and boil in a pot.
8. Add part of the mixed rice flour to the mugwort water and cook while stirring with a wooden spatula until it becomes a cooked rice flour ball.
9. Take out the moxa leaf powder and add it to the remaining dry rice noodles.
10. Knead the rice noodles while it is hot, and knead evenly.
11. Sprinkle some rice flour on a clean board, place the kneaded rice flour ball on it, and sprinkle some dry rice flour on the rice flour ball while it is hot to prevent your hands from getting sticky during making.
12. Cut out individual pieces from the rice flour dough and flatten them with the palm of your hand. (The skin is twice as thick and about twice as big as the usual dumpling skin.)
13. Place the skin in the center of your hand. (This method is similar to making steamed buns and dumplings)
14. Add the prepared fillings.
15. Fold the seam in half twice and pinch it tightly to seal it.
16. Do it one by one and place it on the dry panel. (It is best to sprinkle some dry powder on the panel, and the lace can be pinched at will)
17. Heat an appropriate amount of oil in a pan, put down the wrapped radish cake and fry slowly over medium-low heat. (This is the finished product that my mother-in-law wrapped in a crisper and brought back to me)
18. Fry until both sides are brown, sprinkle some water, cover the pot and simmer for about 1 minute. (You can fry each side thoroughly without stewing, it depends on your preference.)
19. The generous portion of radish dumplings can fill up one person.
20. The aroma is attractive~
21. It is not difficult to make.
22. The radish dumplings cooked by my sister’s mother-in-law (made with whole goose stock, mixed with dried vegetables and seasonal vegetables) tasted super delicious, I ate two of them in one go O(∩_∩ )O~