The first step: after cleaning the radish, remove the skin from it, and then wipe the radish into filaments with a silk scarf. If the rubbed filaments are too long, we will cut them with a knife at last, so it will be more convenient to wrap jiaozi.

Step 2: Put the hot oil, aniseed pepper, garlic slices and ginger slices into the pot, then stir-fry the chopped radish stuffing, and pour the soy sauce for color matching when taking out the pot.

Step 3: soak the vermicelli in warm water for half an hour, take it out, drain it and chop it up.

Step 3: Stir the cut vermicelli and radish stuffing evenly.

Step 4: Knead 400 grams of white flour into dough with water, cover it with a wet cloth and let it stand for 20 minutes. First, knead the dough into small jiaozi. Because steamed dumplings are generally bigger than dumplings, you can make them bigger.

Step 4: You can start rolling dumpling wrappers. Remember to make them big and thin.

Step 5: Wrap jiaozi in the ears of wheat.

Step 6: Boil a pot of water, add steamed dumplings after boiling, steam for 15 minutes after SAIC, and then turn off the fire.

Step 7: Boil the pot.

Vegetarian steamed dumplings served after steaming. The skin is so thin that you can see the full radish stuffing and rich soup inside. Steamed dumplings in the shape of wheat ears are neatly placed on the plate, emitting attractive luster.

Take a bite and the delicious soup will slide into your mouth. The steamed dumpling skin looks very thin, and the radish stuffing tastes soft and sticky. Vegetarian steamed dumplings with family traditions and unique secret recipes will linger after eating them.