The preparation method of pork and white radish dumpling filling is as follows:

1. Chop the meat into filling, or buy ready-made meat filling, chop the leeks, mince the ginger and green onion and set aside.

2. Put the meat filling into a basin, add a little soy sauce, salt, cooking oil, pepper powder, and an egg, stir evenly, then add minced ginger and green onion and stir together.

3. Cut the radish into shreds with a multifunctional knife, blanch it in boiling water, squeeze out the water, and then chop it into pieces.

4. Squeeze the chopped radish dry again, pour it into the meat filling, and stir evenly again.

White radish, a plant belonging to the genus Radish of the Brassicaceae family, is cultivated on a large scale in most areas of China. Its roots are fleshy, oblong, spherical or conical, with green, white, pink or purple root bark. It is native to my country and is cultivated in various places. There are many varieties. Common ones include red radish (radish), green radish, white radish, water radish and Xinxinmei, etc. The roots are edible and are one of the main vegetables in my country. The seeds contain 42% oil and can be used for making soap or lubricating oil.