Steamed radish dumplings

Add appropriate amount of water to ordinary flour to form a dough of moderate hardness and let it rest for 20 minutes.

I used one and a half freshly pulled radish, removed the stems and tails, washed them, and cut them in half.

Grate into thin strips with a grater.

Put it in a pot of boiling water and blanch it for three to four minutes, take it out, let it cool, chop it into pieces, and squeeze out the water.

Beat two eggs.

Fry the eggs into pieces and set aside.

Put a small handful of vermicelli into a pot of boiling water and soak until soft.

Mince onion and ginger and set aside.

Put the radish, vermicelli, eggs, dried shrimps, green onion and ginger into the basin together.

Add all seasonings.

Just mix well.

Knead the dough evenly and roll it into a dumpling wrapper.

Make all the dumplings in sequence.

Place in steamer.

Pour cold water into the pot, bring to a boil and steam for eight minutes, then turn off the heat and wait for two minutes.

Finished product picture.

Finished product picture.

Finished product picture.

Overview