The method of making pork dumplings with dried radish leaves and pork filling

Health benefits

Pork: Tonifying the kidneys

Ingredients and materials

500g pork

200g dried radish leaves

300 grams of dumpling powder

2 scallions

Ginger 10g

Thirteen fragrant 3 grams

3 grams of chicken essence

10 grams of cooking wine

10 grams of soy sauce

Old draw 5g

2 grams of white pepper powder

8 grams of salt

20g rapeseed oil

20 grams of sesame oil

160 grams of water

The method of making pork dumplings with dried radish leaves and pork filling

1.Wash and chop the pork thoroughly.

2. Chop scallions and ginger into small pieces

3. Put the chopped meat and scallions and ginger into a basin, then add thirteen spices, chicken essence, sesame oil, white pepper, salt, cooking wine, light soy sauce, and dark soy sauce.

4. Stir in one direction

5. Wash dried radish leaves thoroughly

6. Put it in a pot and simmer on and off the heat for 10 minutes (radish leaves are cooked and dried, just soak them in boiling water)

7. Take it out and move the water

8. Chop it into pieces

9. Add oil to the pot and stir fry the scallions and ginger until fragrant

10. Pour the radish leaves into the pot, add salt, and stir fry for about 5 minutes.

11. After cooling the radish leaves, pour them into the meat filling and stir evenly.

12.Add 2 grams of salt to the flour

13. Stir until flocculent

14. Cover the lid and knead for 20 minutes

15. Knead the dough smooth and delicate, and divide it into evenly distributed small pieces.

16. Sprinkle it on top and rub it a few times

17.Roll the dough into a thick middle and thin edges.

18. Randomly package into your favorite flower patterns.

19. Cook it thoroughly

20. Finished product, very delicious!

Tips

1. Adding a little salt when kneading can increase the gluten strength of the dough.

2. Good dough needs to be kneaded, as it is easy to smooth out when the dough becomes loose.

3. The taste of dry vegetables is different from that of fresh vegetables. Dry vegetables have a chewy and firm texture when eaten.

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