Stay Home During the Epidemic, Teach You to Make Radish-Filled Pies - Thin Crust, Plenty of Filling, Even More Delicious Than Meat Dumplings
As the saying goes, 'Eat radishes in winter and ginger in summer.' Winter radishes have a lot of moisture and are very juicy to eat. Although radishes are a common ingredient, they are extremely nutritious. When it's cold, eating more of them can boost your immunity and aid digestion.
Therefore, every winter, I always buy a lot of radishes and keep them at home. I pickle them, make cold radish salad, and stew meat with them. Besides these ways of eating, radishes are also particularly delicious when used to wrap dumplings or make potstickers.
Today, I'm making potstickers with radishes. The dough is thin, the filling is plentiful, and my children said they were even more fragrant than meat dumplings. They ate three in one go. Let's take a look at how I made them. You'll probably like them too!
Main ingredients: Radishes, Eggs, Dried Shiitake Mushrooms, Vermicelli Noodles
First, peel the radishes and cut them into fine shreds. Then, place the radishes in a muslin cloth and squeeze out the moisture as much as possible. After squeezing, chop the radish shreds and put them in a bowl.
Second, prepare an appropriate amount of dried shiitake mushrooms, soak them in water beforehand, and then cut them into small pieces for use. If you don't have dried shiitake mushrooms, you can use dried shrimp instead. Also, prepare vermicelli noodles, soak them in water beforehand, and cut them into small pieces.
Third, heat oil in a pan, then pour in two egg yolks. Scramble the eggs. Use a spatula to press them, trying to make them as fine as possible. After they're cooked, transfer them to a bowl.
Fourth, pour oil into the pan again, heat the oil, and then sauté chopped green onions until fragrant. Then, add the chopped dried shiitake mushrooms and sauté until fragrant. Add the radish and stir-fry until slightly tender. Add vermicelli noodles, eggs, a spoonful of five-spice powder, two spoonfuls of light soy sauce, a little soy sauce, and a little sesame oil. Stir-fry evenly and set aside.
Fifth, pour 200 grams of ordinary flour into the basin, gradually add warm water to form a cottony mass, add about 10 grams of vegetable oil and stir well. Then, knead into a smooth dough.
Sixth, after kneading the dough, don't let it rise, put it on a cutting board and roll it into long strips, then divide them into 3 cm uniform pieces. Take one piece and knead it into a ball and flatten it before rolling it into a thin pancake. Try to roll it as thin as possible, and it should be translucent.
Seventh, after rolling out the pancakes, slowly roll them on the rolling pin and put them into the electric griddle. Preheat the electric griddle. Don't brush oil. Cook for 10 seconds, then flip it over and cook for another 5 seconds before taking it out.
Eighth, after rolling out the pancakes, slowly roll them on the rolling pin, put them into the electric griddle, and brush a little oil on the surface of the rolled pancakes. Cook over medium heat for about 4 minutes.
The radish potstickers are ready! The surface is very crispy, and the taste is especially delicious. You can also use it to wrap chives, cabbage, or meat…
Using the simplest ingredients to create the most beautiful dishes, making a delicious meal for family. I'm Mommy Early, and I'll bring you a home-cooked meal every day. If you like my posts, please give a like and share!
