Is it better to blanch or salt white radish for dumpling filling? How to prepare white radish for dumpling filling

We all know that white radish is a common food. It is rich in nutrients and can be eaten in a variety of ways. Many people use white radish to make dumplings. There are certain requirements for making white radish as dumpling fillings. Generally, it needs to be processed, such as blanching or salting. So is it better to blanch or salt the white radish as dumpling filling? Let's take a closer look!

Is it better to blanch or salt white radish for dumpling filling?

It is best to use salt water to pickle shredded radish

Why do I say this? Because the shredded radish is relatively thin, so blanching it in water will not affect the taste. First of all, the taste will become bad. Also, it is easier to use salted water since the shredded radish is relatively thin. The most important thing is that it can maintain the original flavor of the radish, and it is not spicy.

It is best to blanch the radish cubes in boiling water

Similar to the above, the radish pieces are relatively thick, and it is not easy to remove the water and sand with salt, so it is best to blanch them in water. This can maintain the taste of the radish and remove excess water. I remember when I went to Mongolia, I saw an aunt who sliced ​​the radish and blanched it in a pot, then took it out to cool and chopped it. The radish dumplings she made were delicious.

The difference between blanching and salting white radish for dumpling filling

Blanching: This method is also a very common method that everyone uses. The white radish itself is very crisp and easily releases water. However, if it is blanched in water in a pot, the white radish can be easily cooked and it can ensure that the white radish becomes softer and the spicy taste of the radish can be removed. This method is also a very common processing method.

Salting: This method is a very common method when we make radishes into salads. If we directly pickle radishes, the ingredients will not be tasty because the radishes contain too much water. This is also a key to making pickled radishes, and blanching the radishes is also a key step before starting to cook radishes. In other words, most of the water must be drained from the radishes before cooking, so that the radishes will wilt and the radishes will be tasty. In the process of pickling radishes with salt, the radishes will release a lot of water, and after about ten minutes of pickling, the water in the radishes will be almost out, so this is also a good way to remove the water.

What kind of dumplings are suitable for salted white radish?

If the quantity is large, you can mix radish with carrots, lamb, eggs and other ingredients. In other words, add more other ingredients. In this way, the proportion of radish will be relatively smaller, and the radish dumplings will be moderately salty. In addition, using salt to remove moisture can keep the radish crispy. This also avoids the trouble of blanching the radish until it is 70% to 80% cooked and then cooking it in a pot.