Radish Tofu Roll

Prepare the main ingredients.

Wash the radish and peel it, then grate it into shreds.

Add a spoonful of salt and marinate for 20 minutes to draw out the excess moisture.

Cut the tofu into cubes, and chop the green onions and ginger finely.

After the shredded radish is pickled, rinse off the salt with water, squeeze out the water, place it on the cutting board, and chop it a few times with a knife.

Put the radish, tofu, green onions, and ginger into a bowl, sprinkle in the Sichuan pepper powder, pour in the light soy sauce, oyster sauce, peanut oil, and salt, and mix evenly.

Pour flour into a basin, add a small amount of salt, and stir while adding water until it becomes a flaky texture. Knead it by hand into a smooth dough. After resting for 20 minutes, place it on a board and knead to remove air for ten minutes. Roll it out with a rolling pin into a large dough sheet the thickness of dumpling wrappers and evenly spread the filling on top.

Roll it up slowly from the bottom to the top. For making radish tofu rolls, it is best to use high-gluten dumpling flour, which is chewy and won't break.

After rolling it up, use a knife to cut it evenly down the middle.

Pour water into the pot, place the radish and tofu rolls on top, and steam on high heat for 15 minutes.

After steaming, let it sit for two minutes before opening the lid.

Radish and tofu rolls with thin skin and plenty of filling, easy to digest, hold the taste of home from childhood memories.