Exclusive White Radish and Pork Dumplings

Knead the flour in advance into a smooth dough, cover it with a damp towel, and knead it once every 10 minutes or so. Three times is enough.

Shred the radish, put it into a pot of boiling water, and add a little salt. Blanch until cooked, then remove and cool, squeezing out the water.

Chop finely and set aside for later use.

Remove the skin from the front leg meat, trim off the fascia, and add finely chopped scallions and ginger.

Crack an egg into a bowl, add salt, five-spice powder, pepper, MSG, light soy sauce, dark soy sauce, Sichuan pepper oil, and water.

Stir in one direction, beating quickly until stiff.

Add the chopped radish and mix well.

Roll the dumpling wrappers so that they are thicker in the middle and thinner at the edges, this way the dumplings will have an even thickness when wrapped.

Wrap it in the way you like.

When boiling dumplings, make sure to use plenty of water. There is no need to add water midway. Bring it to a boil over high heat, then reduce to low heat and keep it at a gentle simmer.

Finished product.