Winter is the best season for making dumplings, because eating dumplings in winter is convenient and warm, and it is a popular food choice for most people. The key to making dumplings is the seasoning of the filling, for example, radish and pork dumplings are a very delicious filling, but it requires certain seasoning skills to make them taste good. Let’s take a look at how to season radish and pork dumplings to make them delicious.

1. Seasoning the meat filling

Put the purchased pork mince (it’s better to use lean meat) into a basin, add a little salt according to personal taste, add a little monosodium glutamate, pour in soy sauce, then add some cooking oil, and finally add chopped green onions and ginger, mix well.

2. Washing the radish

Take a green radish, clean off the mud on it, wash all the foreign matter on the skin clean, cut it into small pieces, because it’s麻烦 to grate an entire radish, and you might prick your hands by accident. Dudu has several scars on his fingertips.

3. Making radish shreds

Place the washed green radish in a basket, find a basin, get a grater, grate the radish into shreds, be careful, do not press too hard to hurt your hands. Put the grated radish shreds into the pot, add some water, cover the lid, bring to a boil, stir with chopsticks until the radish shreds come out with their unique radish flavor, turn off the heat, and let the radish shreds cool down.

4. The embrace of radish shreds and meat filling

Squeeze some water from the cooked radish shreds, not too dry so that the dumpling filling will be dry and not tasty. Then start to chop the radish shreds into pieces, add them to the seasoned meat filling, mix well, and set aside.

5. Mixing the dough to make dumpling wrappers

Let the mixed dough rest for ten minutes, knead it into a long strip, cut it into dumpling dough pieces, and then start using a rolling pin to make dumpling wrappers.

6. Wrapping and boiling dumplings

It’s time to boil the dumplings after wrapping them.