Just to October, the north already has the feeling of winter, especially in these days the weather is not good, it is cold outside, the whole person is more reluctant to go out, just like to stay at home. The weather is getting colder, and the whole family at home starts to pack a dumpling to eat, not to mention how happy and satisfied. Thinking of this, I can't contain my eager mood, so I quickly prepare the ingredients and prepare them.
Autumn and winter our family likes to eat radish stuffed dumplings, after all, autumn is a large number of radish market time, radish cheap fresh and delicious, with pork, lamb a piece of stuffing, made of dumplings are fragrant and juicy, even the children at home can eat a large plate at a time.
However, many people make radish stuffed dumplings, but it is a little difficult to swallow, what is the reason? The most critical point is that the radish is not handled well, resulting in a spicy taste.
When the radish is stuffed, some people directly wrap it, and some people blanch the water first, which kind of package has a better taste? In fact, both are not right, next share with you the correct method, with this method to make the radish stuffed dumplings, the taste is great, hurry up and try it.
When the radish is stuffed, do you wrap it directly or blanch it first? The chef teaches you the right way to do it, and the dumplings are delicious and delicious.
Ingredients: dumpling skin, lamb, white radish, green onion, salt, chicken powder, soy sauce
1: Peel the white radish after cleaning, and then rub it into a thin wire with a silk wiping tool. After rubbing into silk, the radish will have a lot of water, and we will dry it by hand.
2, the next can not be directly wrapped, nor can it be blanched first, but it is necessary to add the step of stir-frying, which is a very critical step to ensure that the radish dumplings wrapped out are more fragrant. Add a little cooking oil to the pan, then put the shredded white radish in and start frying.
3: Sauté for about 3 minutes, until the radish is dried and then turn off the heat. After turning off the heat, we spread it evenly and let it cool.
4, let it cool during this time we can handle the lamb, the lamb is cleaned and then cut into pieces, and then put into the meat grinder to grind into meat filling. Cut the shallots into chopped shallots, mix them with the lamb filling, then add salt, soy sauce and chicken powder and stir well.
5: After the white radish is cooled, we mix it with the lamb and mix well. Next, we prepare some dumpling skins, if you don't want to make them, you can go directly to the supermarket to buy ready-made ones. Then start making dumplings, boiling dumplings, and when they are cooked, fish them out and you're done.
Cooking Tips:
When the radish is stuffed, rub the shreds and put them in the pot and stir-fry, there will be no very spicy taste, and the dumplings will be more delicious.