Steamed Dumplings with Radish and Shiitake Mushrooms

Prepare the ingredients: soak the vermicelli in advance, and soak the shiitake mushrooms in salt and flour for five minutes, then clean them thoroughly.

Wash the red and white radishes clean and shred them with a fork.

Boil water in a pot, add a little salt and oil, blanch the shredded radish in the water for 30 seconds, then remove and rinse with cold water, squeezing out the moisture.

Cut a few times with a knife.

Slice the ginger, chop the scallions into small pieces, cut the shiitake mushrooms into small dice, soak the vermicelli until soft and then cut into small sections, and mix with dark soy sauce and sesame oil evenly.

Put all the ingredients into a large bowl, add chicken bouillon, pepper, salt, Sichuan pepper powder, and oyster sauce, then pour hot oil from the pan over them.

Add a spoonful of sesame oil and mix well, and the filling is ready.

Take a basin and scoop 600 grams of flour, usually scald it with boiling water, or generally mix it with cold water into a flaky texture.

Knead into a smooth dough and let it rest for 20 minutes.

Roll the rested dough into long strips, chop them into evenly sized pieces, roll them into dumpling wrappers of uniform thickness, fill them with stuffing, and shape them into the form you like.

Place the wrapped steamed dumplings into the steamer basket and steam over boiling water for 15 minutes.

Steamed dumplings with radish and mushrooms are ready.

Adjust the sauce again, chop the garlic into minced garlic, add salt, Sichuan pepper powder, chicken essence, pour hot oil over the sesame, then add light soy sauce and cold-mixed vinegar and mix evenly.

Take a bite of the steamed dumpling, dip it in garlic sauce, and enjoy the fragrant and spicy flavor.

Finished product image.