Exclusive Big Meat and Radish Dumplings

Prepare the pork belly.

First, slice the pork belly.

Add the green onions and chop them finely. You can add a little water in the middle. First, it makes chopping easier and prevents the knife from sticking; second, it makes the meat filling more tender and flavorful.

Mix in the minced ginger.

Heat oil in a wok, add Sichuan peppercorns and fry until fragrant, then remove them.

After the oil temperature drops, add the minced meat. Add salt, sugar, pepper, light soy sauce, dark soy sauce, and MSG, and mix evenly.

Julienne the green and red carrots, blanch them in boiling water for about 3 minutes, remove and rinse with cold water, then squeeze out the excess water.

Chop the radish into small pieces.

Just mix the chopped radish with the minced meat evenly.

Dumpling dough should be softer than noodle dough, let it rest and knead repeatedly, and then shape it into the form you like.

The water for boiling dumplings should be plentiful. After bringing it to a boil over high heat, reduce to low heat so that it simmers lightly. If there is enough water, there is no need to add more. If the water is insufficient, add a little water each time, and do not simmer for a long time.

Finished product.