Steamed dumplings with scallop and shredded radish

Steamed dumplings with scallop and shredded radish

Introduction:

"Hot noodles and steamed dumplings are a common delicacy on my dinner table."

Production steps:

Step 1: main materials and ingredients

Step 2: seasoning

Step 3: Hot dumpling powder with boiling water while stirring, do not put cold water and into hot dough, cover with wet cloth, wake up for 15 minutes.

Step 4: rub radish shreds, blanch with boiling water, wash both sides with cold water, squeeze out water.

Step 5: cut the meat into small pieces and put them into the basin together with scallops. Pour a little yellow rice wine on scallops. Add soy sauce, green onion, ginger, salt and monosodium glutamate. Mix well and put them for a while. Add the blanched shredded radish, peanut oil and sesame oil, and mix well to make the stuffing for steamed dumplings.

Step 6: knead the dough into long strips, roll it into a flat, thin edge and slightly thick middle skin, put on the stuffing and wrap it into your favorite shape.

Step 7: put the green body into the steamer and steam for 12 minutes.

Materials required:

Dumpling powder: 1500g

Fanbeiding: 250g

Radish: about 1500 grams

Pork: 250g

Onion and ginger: right amount

Soy sauce: right amount

Yellow rice wine: a little

Salt: right amount

MSG: right amount

Peanut oil: About 50g

Sesame oil: appropriate amount

Note: after hot face, immediately and face, because the hot face absorb water quickly, late hot face will condense, no hot part is not easy to penetrate.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh