The method for making Hakka steamed turnip dumplings

Hakka steamingturnip Turnip meatballs are a nutritious and delicious side dish, with simple preparation. Hakka steaming turnip meatballs the key to this dish's flavor lies in the ingredients and cooking steps,Cooking Network the editor will provide detailed instructions on how to make Hakka steamed turnip meatballs.

Hakka Steamed Turnip Meatballs ingredients introduction

main ingredients:

turnip (about 600 grams)pork(150 grams)mushroom(5 to 6 small pieces) shrimp roe (50 grams)winter sausage(50 grams) cornstarch ( )soy sauce( )pepper powder( ) oil ( )

Hakka steamed turnip meatballs recipe steps:

1. mince the pork

2. mix with cornstarch, pepper powder, and soy sauce, marinate corn stir-fry 3. soak mushrooms in warm water

4. peel the turnip and julienne it using a tool

5. as shown here

6. use an oil-free pan to heat and stir-fry the turnip shreds

7. fry until the turnips are soft and release moisture, do not overcook

8. remove and let cool slightly before draining off excess water by hand

9. remove mushroom stems and cut into small pieces

10. prepare all ingredients

11. heat a pan with oil, stir-fry the pork until fragrant

12. add mushroom shreds and stir-fry

13. add winter sausage and shrimp roe, season with soy sauce and pepper powder (winter sausage is already salty, so no salt is needed; just a little soy sauce)

14. stir-fry for a moment before setting aside

15. mix all ingredients with cornstarch to form a clump (the amount of cornstarch depends on experience and the size of the turnip)

16. knead until well combined

17. adjust the amount of cornstarch so it can be formed into a ball (too little will make it collapse after steaming, too much will be too hard)

18. prepare all balls

19. steam for ten minutes once the water is boiling

20. serve hot with a bit of chili sauce; even more delicious

21|you want to eat another one after that

tips:

2the turnips should be stir-fried until they are soft and release some moisture, but not overcooked, as the final dish needs a crunchy texture.

Ribbons of radish should be cooked until they slightly soften and release some moisture, but do not overcook them, as they will be steamed later to maintain a crisp texture in the final dish.