Exclusively Oil-Splashed Radish and Lamb Dumplings

Take an appropriate amount of flour, mix with warm water to form a dough of moderate softness, and let it rest for thirty minutes.

Wash the scallions and green radishes and set aside.

Clean the lamb and drain the water for later use.

Grate the radish, add salt, and squeeze out the water. Mince the lamb, chop the green onions finely, and put them all in a bowl.

Add five-spice powder and ginger powder, drizzle in hot oil to release the aroma, then add oyster sauce, soy sauce, and salt, and stir well.

Roll the rested dough into strips, then divide into portions of equal size and roll out the dough.

Place an appropriate amount of dumpling filling on the rolled-out dough, wrap it into your preferred shape, and set them aside one by one.

Bring water to a boil in a pot, add the dumplings, cook until they float three times, and then remove them.

Add chili powder and chopped green onions, drizzle with hot oil to release the aroma, then add salt, vinegar, and soy sauce and mix well.

Finished product image.