Pork and White Radish Dumplings

Put the flour and water into a bowl, stir with chopsticks until it forms flakes, then knead by hand into a smoother dough. Cover and let it rest for 30 minutes before use;

Prepare the minced meat and white radish;

Mix the minced meat, chopped green onions, salt, and light soy sauce evenly; do not add water to the minced meat;

Clean the white radish, and use a grater to shred it into short, thin strands;

White radish has a high water content. Gently squeeze the shredded radish by hand to remove the excess juice, and mix it thoroughly with the meat filling;

Place the rested dough on a floured work surface, roll it into a long strip, cut it into evenly sized portions, and roll each portion into a piece that is slightly thicker in the middle and thinner at the edges;

Place an appropriate amount of filling on the round wrapper;

Use your own method to wrap or pinch into dumplings; after all of them are wrapped, put them into boiling water and cook until done.

Pork and white radish dumplings, fragrant and slightly sweet, very delicious and refreshing!