White radish vegetarian dumplings taste better this way

Dumplings with vegetarian stuffing of white radish have always been a delicacy that many people yearn for, because white radish has high nutritional value and is very fragrant when eaten. It also has the effect of promoting digestion and absorption. You need to prepare green radish, which will be more moist and the dumpling filling will taste more fragrant. Green radish is matched with eggs and a small amount of dried shrimp to produce the flavor of seafood. The aroma of seafood meat can enhance the taste of dumplings.

Wash and peel the green radish, grate it into thin strips, add salt according to the amount of radish, and marinate until the water comes out.

2. While the marinating time is going on, crack the eggs and fry them. (Slide the egg liquid into the pan quickly to make it easier to wrap the filling.)

3. While the eggs are cooling down, chop the green onion and ginger.

4. When the fried eggs are slightly cool, add the chopped green onion, ginger and dried shrimp.

5. Squeeze the water from the pickled green radish and save the water for kneading the dough.

6. Chop the shredded radish into small pieces to make it easier to wrap the stuffing.

7. Put the chopped radish into the egg pot.

8. Use the water from pickled radish to knead the dough. I put an egg in the flour so that it won't break easily and will be more chewy when eaten.

9. Knead the dough until it is smooth, then cover and set aside (the longer you leave it, the more shapely the dumplings will be).

10. Prepare the filling: first add sesame oil and mix well (to prevent soup from coming out), then add appropriate amount of salt and mix well clockwise. (Shrimp skin itself is salty, so the amount of salt can be reduced appropriately. If the taste is strong, it can be ignored. However, it is recommended to use less salt.)

11. Knead the dough, pinch the dough, roll the dough, and make dumplings

Beef and carrot dumplings

Material

Ingredients: ground beef, carrots, flour.

Ingredients: onion, ginger, pepper, salt, cooking wine, soy sauce, pepper, and sesame oil.

practice

1. Wash and peel the carrots, grate them into thin strips with a grater and set aside;

2. Soak the peppercorns in boiling water for about 20 minutes, remove the peppercorns, and keep the peppercorn water for later use;

3. Add cooking wine, soy sauce, pepper, salt, sesame oil, chopped green onion and ginger to the beef filling and mix well. Add the pepper water in batches and stir vigorously in one direction to make the meat filling firm.

4. Add shredded carrots to the beef filling and mix well.