How to Make Steamed Dumplings with Turnip and Bean Curd Stuffing

Main Ingredients: 500g of wheat flour

Supplementary Ingredients: 1 piece of tofu, 1 handful of vermicelli, 3 cups of water, 800g of water radish, 10g of table salt, 1 green onion, 1 piece of ginger, 10ml of cooking wine

5ml of oyster sauce, 10ml of sesame oil, 8g of five-spice powder, 8g of pepper, and 3 tablespoons of blended oil

How to make steamed dumplings with turnip and tofu stuffing

1) slowly pour boiling water into the flour, stirring with chopsticks as you pour. Put the tofu in the pan and fry it until golden brown

7. Wash the radish and wipe it into shredded pieces

8. Blanch it in boiling water until it breaks

9. Drain the radish and put it into a basin

11. Put ginger and green onion on it

13, add some five-spice powder, pepper and salt

14, pour in some cooking wine, soy sauce and oyster sauce

15, add some corn oil and sesame oil and mix it well

16, pull out the molten dough and make it into dosage form

17, flatten it with the palm of your hand, and then roll it into a round piece

18, fill it with a suitable amount of stuffing. Fill the round piece with the appropriate amount of filling, wrapped into a dumpling shape, wrapped dumplings Oh

19, the dumplings row into the steamer

20, steam on high heat for about 15 minutes, fragrant steamed dumplings to come

warm tips:

1, the flour must be used to boil 2/3 or more, so that the steamed dumplings crust is soft, not hard, gluten. The process of molasses can be used to mix the filling.

2. You can also chop the tofu with a knife, but I think it's easier to use a "five-tooth rake"!

3, frying tofu when more oil, mixing the filling can be less or not put, more oil fried tofu grain more charred some.

4, the shredded radish can be blanched with water to remove the radish in the spicy gas, you can also take a sprinkle of salt rubbed after the squeeze