Radish Cake

Clean the shiitake mushrooms and soak them in water until soft.

Prepare the minced meat. When I chopped it, I separated the fat from the lean meat, so the distinction is clear. This was prepared on the day I was making wonton filling, and I wanted the fat to be minced more finely, so I chopped them separately.

Cut the white radish into cubes, chop the shiitake mushrooms finely, and prepare the chopped green onions.

Heat the oil in a hot pan.

After turning off the heat, add the minced fatty meat and quickly stir-fry it with the residual heat, then continue to stir-fry over low heat until the oil comes out.

After the fat is fried and releases oil, turn off the heat, add the minced lean meat, and use the residual heat to stir-fry it until it falls apart.

After stir-frying until loose, sauté the minced meat over low heat until fragrant.

Add some light soy sauce and dark soy sauce and stir-fry evenly.

Finely chopped shiitake mushrooms are added to the pan and stir-fried until fragrant.

Pour in the diced white radish.

Stir-fry.

Add an appropriate amount of salt and sugar, and stir-fry with light soy sauce until cooked. You can also add a little water to stir-fry until slightly soft.

Off the stove.

Pour glutinous rice flour and regular rice flour into a plate at approximately a three-to-one ratio, and add a little bit of starch.

Pour in boiling water, stir first with a spoon, and add the boiling water in several portions, not all at once.

Stirred until there’s almost no dry powder left.

Put on gloves and knead into a dough. The most perfect state of the dough is soft but not sticky; this requires a lot of practice and trial. If it’s too hard, add water; if it’s too soft, add flour, until it’s just right. Since it mainly contains glutinous rice flour, if it’s too soft, it will be very sticky and hard to wrap. However, there is a critical point where it is neither sticky nor hard.

Before wrapping, mix the chopped green onions evenly into the radish filling.

Pinch off a piece of dough and use both hands to shape it into a nest-like form. After adding the filling, close it using the method you are accustomed to.

After closing your mouth, press it slightly to flatten it, and then it's wrapped.

You can pan-fry it, or you can steam it.

Pan-fried makes it more fragrant.

It looks nicer when pan-fried in a flat-bottomed pan.

Mix glutinous rice flour with regular rice flour and add a bit of starch; the result is neither sticky to the teeth nor hard.

Steaming it and eating it is also not bad.