Radish can be used as a food on our dining table, and the taste of water radish is relatively unique. Many people like to use it as a filling for dumplings. Do you know how to make radish stuffed dumplings? Do you want to know how to make delicious radish stuffed dumplings? Let me share it with you now.

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Recipe introduction: Radish is cool in nature, "cooked as sweet as taro, raw as crisp as pear". Rich in vitamin C, fiber, etc., it is known as "little ginseng". The filling soup is sweet and spicy, with a slightly spicy and sweet flavor from the radish and green onion, making you salivate.

Ingredients

Fresh meat filling accounts for 1/2, radish and green onion account for 1/2 150 grams of meat filling, 1000 grams of white radish, 15 grams of chopped green onion Seasonings salt, MSG, oil

Method

1. Peel the radish.

2. Grate the radish into shreds.

3. Add salt and marinate slightly.

4. Knead carefully and evenly.

5. Add water and rinse to remove salt particles.

6. Squeeze the shredded radish dry with your hands, add seasonings and mix well with the meat filling and chopped green onion.

Tips

Features

Fresh and sweet, the soup tastes fresh and mellow, tender and not greasy

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Ingredients

White radish contains vitamins A, B, C, D, E and other nutrients, and is rich in fiber, which can help digestion and clear away heat and dryness. Its sweet and refreshing taste can It relieves greasiness and promotes fluid production, and is most suitable for consumption in the hot summer. Ingredients: 1/2 radish, 1/2 dried shrimps: 600 grams of radish, 100 grams of dried shrimps, 15 grams of green onion, seasoning, salt, oil

Method:

1. Peel the radish first The outer skin is then shaved into shreds.

2. Add appropriate amount of salt.

3. Knead carefully and evenly with your hands.

4. Squeeze out the water from the shredded radish, add the dried shrimps, add oil and mix well.

Tips

Sweet and luscious, light and refreshing, Oxford appetizer

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Materials

1 green radish, 1 piece of mutton, and 1 small piece of pork

Method

1. One green radish, a piece of mutton, and I also added a small piece of pork. That's the light colored one.

2. Stir the mutton into puree, insert shredded radish and chop into fillings. No need to squeeze out the water, the nutrients are all in the soup. Chop green onions and ginger.

3. The dumplings I make are always not as good as expected, with less folds. . Pour in water and remove from the pot when cooked.

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Ingredients

Four, radish, tofu, vermicelli, blended oil, onion, minced ginger, allspice, pepper, salt, cooking wine, soy sauce, Oyster sauce, sesame oil

Method

1. The flour must be scalded 2/3 or more with boiling water, so that the steamed dumpling dough will be soft, not hard, and have tendons. You can adjust the filling during the process of making noodles

2. You can also chop the tofu with a knife. I think it is more convenient and faster to use a "five-tooth rake"

3. Fry the tofu Add more oil when mixing the stuffing, and you can add less or no oil when mixing the stuffing. The tofu cubes fried with more oil will be more charred and fragrant

4. Blanch the shredded radish with water to remove the oil in the radish. You can also use the method of sprinkling salt and rubbing and squeezing out the water to get rid of the spiciness

5. It’s best to use slightly coarser potato flour or sweet potato flour for vermicelli. I don’t have any at home, only Longkou If you have vermicelli, there is no other way to use it. When making dumplings or steamed buns stuffed with radish, I think vermicelli must be used. It goes very well with radish and has a great texture.

Hee hee, in order to save energy, the water I use to soak the vermicelli is the same water I use to blanch shredded radish

6. Just add the seasonings as you like, add more green onions for better taste

7 The advantage of this vegetarian stuffing is that you can pick it up with chopsticks and put it in your mouth to taste at any time. You can better control the amount of seasonings and adjust the taste to the best, because the contents inside are basically cooked

8. The steamed dumplings made by my mother are very big, larger than the usual dumplings. Calling them steamed buns is not an exaggeration at all. When we were children, we called these steamed dumplings vegetable buns. My kid is quite picky and doesn’t like to eat too big ones, but prefers smaller ones, so I’m afraid that the steamed dumplings I make will only be a little bigger than the usual boiled dumplings

9. Try to put as much stuffing inside as possible , this dumpling is used for steaming, so you don’t have to worry about the filling being exposed. It’s delicious when the skin is thin and the filling is big. This steamed dumpling is made by blanching the dough, not leavening it, and there is no need to bake it again. You can steam it in the pot immediately after wrapping it

10. The dough and fillings are basically cooked, steam them for about ten minutes That’s it. After steaming, you don’t have to worry about it deflating and steaming for a few minutes. You can just pick it out and eat it