Steamed Dumplings with Radish and Pork

Add half of the chopped green onions and ginger powder to the ground pork, and mix well.

Add cooking wine.

Add light soy sauce.

Add oyster sauce and stir evenly.

Grate the radish into shreds, add salt, knead for a while, and squeeze out the water.

After pickling, put the shredded radish into clear water to remove excess salt, then take it out and squeeze out the water.

Put the shredded radish on the cutting board and chop it finely.

Add to the seasoned meat and mix evenly.

Crack an egg and mix evenly.

Add cooking oil.

Add the filling.

Add salt.

Add chicken bouillon.

Add the remaining half of the chopped green onions to enhance the flavor, and let it sit for 10-20 minutes.

Knead the flour into a dough and let it rest for twenty minutes.

Sprinkle dry flour on the silicone mat and place the rested dough on it.

Cut into pieces with a knife.

Roll into a ball, then flatten.

Roll the dough into dumpling wrappers with a rolling pin.

Put in the minced meat.

Wrap them into dumplings.

Put water in the pot and bring it to a boil, then add the dumplings to the boiling water and steam over high heat for ten minutes.

It's done cooking.

It smells so good.