I, ingredients: 1 large radish, 1 catty pork fat lean meat, 1 bowl of flour, oyster sauce moderate amount, soy sauce moderate amount, a little bit of dark soy sauce, thirteen spoons of thirteen spices, pepper moderate amount, moderate amount of cooking oil.

Two, radish stuffed dumplings practice:

1. First of all, prepare all the ingredients, remove the head and tail of the radish, clean, wipe into the silk, and then use a knife to chop some, put into a pot, put a tablespoon of salt, mix well, marinate out of some of the radish water.

2. This time to buy back the pork fat lean meat peeled, cleaned, chopped into meat. Start a pot, put a little oil inside, the chopped meat into it, stir fry until the meat white, out of some oil, turn off the fire out, put aside.

3. Radish filling water out of almost, and then wrapped in gauze radish filling, squeeze out some water, do not squeeze too dry, squeeze out of the radish water do not pour away, later will be used. Then put the stir-fried pork filling in, add oyster sauce, moderate amount of soy sauce, a little dark soy sauce color, 1 spoon thirteen spices, pepper, use chopsticks to mix well first, and then add a moderate amount of cooking oil, to prevent the loss of water, so as to make out of the dumplings will be fresh and juicy.

4. Start kneading, prepare a bowl of flour, use the water from the radish squeezed out in front to mix with the flour, while pouring and stirring with chopsticks until the flour becomes flocculent, then start kneading with your hands, knead the dough into a slightly softer dough until the surface is smooth, set aside and let rise for 10 minutes. Then take out the dough and knead it to exhaust the air, then roll it into a long strip, cut it into equal sized dosage, sprinkle a little flour on it, roll the dosage into a round shape, and roll it into a dumpling skin with a rolling pin.

5. Take a dumpling skin, scoop a spoonful of radish filling, and shape it into your favorite dumpling. Then boil a pot of water, put the wrapped dumplings into it, continue to boil over high heat, stirring slightly with a spatula to prevent sticking to the pot, and then continue to boil for another 5 minutes or so, when the dumplings are all floating, they can be removed from the pot.

6. Dumplings eaten directly in this way is very fresh and fragrant, you can also mix some dipping water, eat the flavor will be more appropriate.

Tips:

If you want to make the dumplings flavorful, you can't go wrong with these seasonings, as long as the filling is sufficient, the taste will not be bad. The most important thing is that you should remember to put some cooking oil in at the end of the filling to lock in the moisture of the ingredients and prevent excessive loss of moisture during the cooking process, which makes the filling hard and unappealing to eat. When the dumpling skin, the surface should not be too hard, but a little soft, so that the texture will be more soft and delicate to eat.