1, white radish washed and wiped into silk, scalded in boiling water white radish dumplings practice meat filling add ingredients other than flour and mix, scalded white radish chopped into a mixture of white radish dumplings practice flour with the right amount of water and arranged to wake up for 15 minutes white radish water practice dough into a dosage, kong skin wrapped into dumplings white radish dumplings practice in boiling water, cook 3 open to add three times the cool water can be.

2, in the dumplings before the most important step is and flour: take the appropriate amount of flour, put lye, the ratio of 5:1, warm water poured into the flour, in the process must not be in a hurry, while pouring the other hand to stir the flour, until the flour and water evenly. Knead the flour into a dough, smooth and round, the dough kneaded after the dough to rise, you can use a basin buckle, you can also use plastic wrap or the like. Wait for 20 minutes. Once the dough has risen, it is time to roll it out into a round shape, slightly thinner. Once rolled out, cut the dough into rounds or squares. When the dumpling skin is finished, make the filling: wash the carrots, cut them into julienne strips, mince them, put them in a gauze cloth to squeeze out the water, then put them in a bowl, pour in the cooking wine, soy sauce, and salt in one tablespoonful, and mix them with the carrots, so that the longer the longer, the better they taste. Once it is done, put the carrot filling into the crust, make sure it is small, otherwise it will leak out. Pinch the empty part of the dough with your hands and press it tightly to shape it. Pour water into the pot, add the dumplings and cook to serve.