Radish is flat in nature and tastes pungent and sweet. It enters the spleen and stomach meridian; It has the effects of eliminating accumulated stagnation, resolving phlegm and clearing away heat, reducing Qi and removing toxin. Therefore, there is a proverb that “eat radish in winter and ginger in summer, and don’t ask your husband to prescribe a prescription”! Today, I made dumplings with shredded radish as stuffing.

Ingredients

200g glutinous rice flour
60g rice noodles
500g radish
75g pork puree
2 tablespoons lard
2 tablespoons sugar
2 tablespoons raw soy sauce
1 tablespoon soy sauce
Proper amount of salt
1 tablespoon cooking wine
1 tsp chicken powder
2 shallots

Directions

Step 1
Peel white radish

Step 2
Cut shredded radish with a plane

Step 3
Add some salt and marinate for a while, squeeze out the water and set aside

Step 4
Add some cooking wine to the pork puree

Step 5
From the oil pan, I use lard

Step 6
Add pork paste and stir fry

Step 7
Then add shredded radish and stir fry

Step 8
Add raw soy sauce, old soy sauce and sugar and stir well

Step 9
Add some chicken powder, sprinkle with scallions and set aside

Step 10
Put water milled glutinous rice flour and rice flour in a large basin

Step 11
Add an appropriate amount of hot water, stir with chopsticks first, and then knead it into a ball by hand when it is not hot

Step 12
Pull down a dosage, about 42 grams. After the wrong circle, stick some dry powder with your thumb and turn a big nest in the middle of the powder

Step 13
Add the fried shredded radish filling

Step 14
Close your hands slowly with a tiger's mouth

Step 15
Put the cut brown leaves in the steamer, brush some oil, and then put the prepared dumplings on the Zong leaves

Step 16
After boiling, steam in a cage for about 10 minutes

Step 17
Take a small full star anise and stick some food pigment

Step 18
Shredded radish and glutinous rice