Main ingredients glutinous rice flour 1000g rice flour 200g fresh pork 400g bacon 300g sausage 200g tofu soak 200g shrimp 100g coriander 80g garlic sprouts 100g white radish 2 dried mugwort leaves 200g auxiliary ingredients oil appropriate amount salt appropriate amount chicken powder a little pepper Step 1. Process the filling first:

Wash all the ingredients in the picture, chop the tofu soaking, mince the garlic sprouts, chop the bacon, and chop the sausage.

2. Chop the coriander.

3. Peel the radish and shred it into shreds, blanch it in a pot of boiling water for a few minutes, pick it up and squeeze out the water.

4. Chop the fat and lean pork separately.

5. Fry the fat part in the pot first and stir out the oil, then add the lean meat, sausage, bacon, and dried shrimps, stir-fry until fragrant, add salt, pepper, and chicken powder, stir-fry evenly, add shredded radish, and tofu.

Mix the soaked skin and coriander well to make the filling and set aside.

6. Make radish dumpling skin: Mix glutinous rice flour and rice flour evenly without water.

7. Processing of mugwort leaves: Stir the dried mugwort leaves into powder in a food processor, add 2 bowls of water and boil in a pot.

8. Add part of the mixed rice flour to the mugwort water and stir with a wooden spatula while cooking until it becomes a cooked rice flour ball.

9. Take out the moxa leaf powder and add it to the remaining dry rice noodles.

10. Knead the rice noodles while it is hot, and knead evenly.

11. Sprinkle some rice flour on a clean board, place the kneaded rice flour ball on it, and sprinkle some dry rice flour on the rice flour ball while it is hot to prevent your hands from getting sticky during making.

12. Cut out individual pieces from the rice flour dough and flatten them with your palms.

(The skin is twice as thick and about twice as big as the usual dumpling skin.) 13. Place the skin in the center of your palm.

(This method is similar to making steamed buns and dumplings) 14. Add the prepared fillings.

15. Fold it in half twice to seal it.

16. Do it one by one and place it on the dry board.

(It is best to sprinkle some dry powder on the panel, and you can pinch the lace at will) 17. Heat an appropriate amount of oil in the pan, put down the wrapped radish cake and fry slowly over medium-low heat.

(This is the finished product that my mother-in-law wrapped and put in a crisper box for me to bring back.) 18. Fry until both sides are brown, sprinkle some water, cover the pot and simmer for about 1 minute.

(You can fry each side thoroughly without stewing, it depends on your preference.) 19. The generous portion of radish dumplings can fill up one person.

20. The aroma is attractive ~ 21. It’s not difficult to make.