Vegetarian Stuffed Daikon Radish Steamed Dumplings

The first step is to clean the radish, remove the skin on top, and then rub the radish with a wire cutter to make the radish into a thin shred, if the thin shredded radish is too long then we will cut it off with a knife, which is much more convenient to wrap the dumplings.

The second step: the hot oil, peppercorns, garlic, ginger into the pot, pour into the cut radish stuffing to stir-fry, soon to be out of the pot when the pouring of soy sauce to adjust the color.

Step 3: Soak vermicelli in warm water for half an hour, remove and drain, and chop.

Step 3: Mix the chopped vermicelli with the radish mixture.

Step 4: 400 grams of white flour with water and water and dough, covered with a damp cloth, rest for 20 minutes. First, the dough kneaded and pulled into a small ball, steamed dumplings because it is generally larger than boiled dumplings, so you can pull a little bigger.

Step 4: Start rolling out the dumpling skin, remembering to make it big and thin.

Step 5: Wrap the large dumplings into the shape of wheat ears.

Step 6: Boil a pot of water, add the steamed dumplings when the water boils and steam them for about 15 minutes before turning off the heat.

Step 7: Open the pot.

The vegetarian dumplings are served after steaming. The skin is so thin that you can see the rich radish filling and soup inside. On top of the plate, the dumplings are neatly arranged in the shape of ears of wheat, with an attractive luster.

Taking a bite of the dumplings, the flavorful broth slides into your mouth. The skin of the steamed dumpling looks thin and the radish filling tastes soft and tender. The vegetarian steamed dumplings with the family way and unique secret recipe will be unforgettable once you have eaten them.