Health benefits
White radish: resolve phlegm
Mutton: replenish qi
Doubanjiang: enrich blood, protect teeth, protect bones
Ingredients
White radish ( 1 root ) | Mutton ( 3 taels ) |
| Flour ( 500g ) | Onions ( Appropriate amount ) |
Ginger ( Appropriate amount ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Dark soy sauce (appropriate amount) |
Thirteen fragrances ( Appropriate amount ) | Doubanjiang ( Appropriate amount ) |
Zanthoxylum bungeanum ( Count ) |
How to make dumplings stuffed with white radish and mutton
1.Put the peppercorns into a small bowl, pour a small amount of boiling water, and set aside
3.Put the meat filling and minced onion and ginger into a large bowl, then add the bean paste, thirteen spices, salt, dark soy sauce, and oil clockwise and stir evenly.Add the peppercorn water into the meat filling several times, adding less each time.Stir evenly until the meat filling is thick and thick, set aside for later use
4. Put the flour into a basin, add cold water and knead it into a flocculent shape.Knead it into a dough of moderate softness and hardness.Set it aside to rest for 20 minutes
5.Wash the white radish and cut off the fine hairs, grate it into shreds with a grater and chop into pieces
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6.Wrap the chopped radish in a drawer cloth or other clean gauze, squeeze out the water and put it in a basin
7.Pour the meat filling into the chopped radish basin and stir evenly in a clockwise direction
8.After the dough has risen, knead it evenly again, cut a piece and knead it into strips, and cut it into evenly sized dough pieces with a knife p>
9. Sprinkle dry flour after cutting, and start rolling out the skin.The skin should be slightly thicker in the middle
10.Put a skin in the palm of your hand and put the filling in the middle
11.Pinch the middle of the skin tightly first, and then the entire dumpling
12.Wrap all the dumplings in turn
13. Boil water in a pot.After the water boils, add the dumplings.Use a small spoon to draw circles on the edge of the pot to make the dumplings move with the water to avoid sticking to the bottom of the pot.Open the lid and cook first.After the water boils, add a little cold water and cover with the lid.When it boils again, open the lid.When you see the dumplings floating on the water and their bellies bulging, they are done.
14. Take it out and put it on a plate
2. Wash the mutton and chop it into minced meat, and chop the green onion and ginger.I don’t like onion and ginger very much, so I put less.If you like it, you can put more
2.When cooking dumplings, open the lid and cook.After boiling, add cold water and cook with the lid on.
3.When cooking dumplings, use a small spoon to stir gently in circles along the edges to avoid exposing the fillings of the dumplings.
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