Exclusive Pan-Fried Dumplings with White Radish Filling

Wash the white radish and then shred it.

Put the shredded white radish into a pot of water and blanch it to remove the radish's pungent taste.

After rinsing with cold water, squeeze out the moisture and chop with a knife.

Add the shiitake mushrooms to the pan and stir-fry until heated.

Put the shredded white radish into the soup bowl, chop the shiitake mushrooms into small pieces, and also chop the onion into small pieces and place them on a plate.

Cut the old tofu into cubes and place them on a plate.

Cut the green onions into chopped pieces, slice the ginger, then cut it into shreds and finally mince it.

Heat the pan and add 1 spoonful of lard (tofu cubes stir-fried in lard are especially fragrant).

After the lard melts and bubbles, add the diced tofu, fry until the bottom turns golden, then use a spatula to turn it over.

Add chopped green onions, minced ginger, and dried shrimp and stir-fry until fragrant (adding dried shrimp can enhance the aroma and provide extra calcium).

Add the fried tofu to the soup bowl.

Add salt.

Add thirteen spices.

Add chicken bouillon.

Add light soy sauce.

Add cooking oil.

Add sesame oil.

Stir evenly (the radish filling is ready once mixed).

Let the kneaded dough rise for half an hour.

The following dosage.

Roll out the dough and wrap in the filling.

Wrap the dumplings using the method you are familiar with (I love to eat pan-fried dumplings, so I use a pan to fry them).

Finished product image.

Delicious without gaining weight (even tastier than dumplings with meat filling).