Mix dough, just like we usually make jiaozi. Cover the dough with plastic wrap and put it aside for proofing.

2. Peel the radish, wash it, slice it and blanch it in boiling water for 5 minutes. Then put the blanched radish slices in cold water and take them out (this can remove the strange smell of radish well); Cut radish

3. Add appropriate amount of onion ginger, soy sauce, cooking wine, salt, chicken essence, sesame oil and salad oil to the meat stuffing and mix well.

4. Dry the cut radish once, and then put it into the meat stuffing and stir well.

5. Sprinkle a proper amount of fine noodles on the awakened noodles, and then roll them into dumpling skins one by one. The dumpling skin is bigger than usual, at least twice as big as the dumpling skin.

6. Put the radish stuffing on the dumpling skin, as shown in the figure, and wrap it into a stuffed jiaozi.

7. Put a layer of salad oil on jiaozi's drawer; Put a proper amount of water into the steamer, put it into the jiaozi, and put cold water on it. Steam for 20 minutes after the water is boiled.