Description: Both green radish and white radish are fine, it is really fresh to wrap with radish, I use more fat but not greasy at all
15. Put flour in a basin, add a small amount of warm water and knead it into a smooth dough, cover with plastic wrap and let rise for 0 minutes.
10. Peel and clean the radish, add salt and stir well, marinate for 0 minutes, kill the water, and dry it by hand.
3. Place on a cutting board and chop
4. The minced meat can be minced with a knife or stirred by a machine (I am half fat and thin, I didn't buy meat 😂, usually three parts fat and seven points lean)
5. Then put the crushed radish into the meat filling, then add light soy sauce, dark soy sauce, thirteen spices, sesame oil, salt (when to wrap and when to put it, save the radish points) and stir well and set aside.
6. Sprinkle the board with dry flour and put the proofed dough in half and divide it into two.
7. Then take a piece and roll it into long strips and cut it into small pieces.
8. Press down with your hands and roll out a thin skin with a rolling stick.
9. Add the filling.
10. Pull up the left and right ends of the dumpling wrapper with your hands and fold them in half in half.
11. Then press your finger into the middle.
12. Wrap it up (just wrap it according to your own way, just don't show it)
13. Put water in the pot, pour in the dumplings and add a little salt after the water boils, add a tablespoon of water into it after each time, and the dumplings will be cooked after three rolls (so that the dumplings are not easy to break)