How to make radish, pork and fungus dumplings filling

Flour 500

Pork 500

Daikon radish, fungus, onion, depending on personal preference

Scallion, ginger a number of

Old soy sauce in moderation

Daikon radish, fungus, onion, pork dumplings

Methods of making dumplings

And flour

Rise

1 Meat by the fire, direct purchase of the meat by the fire with the onion, ginger and salt. Soy sauce and salt together, so that the meat will be very fragrant.

2 radish, with a good rubbing, knife chopped, with gauze squeeze out the water inside the radish

fungus, onion, green onion, chopped

stir the vegetable filling, add salt.

Burn the right amount of oil and add pepper to fry, and then pour the oil to the vegetable filling.

Stir the vegetable filling and taste the salt

3 Meat and vegetables are mixed well

Dumpling skin

1 Dough can be cut with a knife, and the handmade can be cut with your fingers, pass a sheet of purely handmade.

2 Roll out the dough in a circle

The dough is shown in the picture

Wrapping dumplings

The wrapping method varies from place to place, but there is a picture of Shanxi dumplings

Picture is the noodle with vegetable juice and

Boiled

Finished product, eat it now or freeze it in the fridge

Tips

1 It is recommended that you buy meat with fat and lean meat.

2 Meat must be added back to the onion and ginger and then chopped, chopping can be smelled Oh

3 radish cabbage and other fillings, most of the water should be squeezed out, otherwise the package will be a lot of water, not good mouth

4 remember to knead a few times before cutting the noodle, the best mid-morning and the noodle, and wake up more and more kneading, but can not be too soft Oh

5 I like to eat too big ears, I like to eat too big ears, I like to eat too big ears, I like to eat too big ears. 5 personally do not like to eat too big ears of the dumpling skin, each wrapped very full Oh

6 recommended half meat and half vegetables