Main Ingredients:
Flour: 2 bowls; Pork: 250g; Radish: 1; Carrot: 1; Spring Onion: 1/2.
Seasonings:
Oil: as needed; Salt: as needed; Chicken Essence: as needed; Soy Sauce: as needed; Chinese Thirteen-Spice: as needed.
Flavor: Original; Cooking Method: Steaming; Time: Several hours; Difficulty: Moderate.
Detailed Steps for Cooking Radish and Pork Steamed Dumplings
Knead the dough, set aside, and let it rest for 2-3 hours.
Prepare the dumpling filling.
Stir the pork into minced meat and place it in a small bowl for later use.
Wash the radish, dice it, and blend it in a blender.
Dice the carrot.
Blend in a blender.
Add some salt, mix well, marinate for 5 minutes, and drain excess water.
Add the blended spring onion to the meat, and add salt, chicken essence, Chinese Thirteen-Spice, and soy sauce.
Pour in hot oil and mix well.
Stir well and set aside.
Soak the radish in water, wash off excess salt, and squeeze dry.
Add to the meat filling.
Mix well.
Roll the rested dough into a long strip.
Cut into evenly sized small pieces and roll out into wrappers.
Fill with the dumpling filling.
Wrap the dumplings, place in a steamer, and steam over high heat for 20 minutes.
Finished product.
Finished product.
