The radish needs to be blanched so that it tastes better. Pork and radish dumplings are made as follows:

Main ingredient: 400g of pork filling, 750g of white radish.

Accessories: green onion and ginger, salt, cooking wine, pepper, cooking oil, soy sauce, sesame oil, monosodium glutamate (MSG).

1, flour poured into boiling water.

2. Pour into boiling water and stir with chopsticks to form spikes, then spread out to cool until slightly warm but not hot.

3. Synthesize into a light and smooth dough and let it rise for 20 minutes.

4: While the dough is rising, prepare the filling: white radish and pork.

5, pork filling with minced green onion and ginger, monosodium glutamate, salt, soy sauce, pepper sesame oil, cooking oil.

6, add all the seasonings after frying a direction to mix well slightly on the strength.

7, white radish peeled and shredded.

8, wipe into the shredded white radish into boiling water blanching.

9, the blanched white radish out and cooled, and slightly squeeze out the water

10, squeeze out the water of the white radish into the meat mixture and mix well.

11: Knead the dough on a floured surface.

12: Divide the dough into small pieces.

13: Roll out the dough into a dumpling skin, and put a portion of it into the filling.

14: Form dumplings as you like.

15: Wrap all the dumplings in order and put them into the steamer when the water boils.

16, steam steam 10 minutes can turn off the fire.

17, finished.