Steamed Pork and Radish Dumplings

Flavor: original; Cooking method: steaming; Time: one hour; Difficulty: ordinary.

Steps to make Steamed Pork and Radish Dumplings

First, wash the radish and shred it. Then blanch and squeeze out the water. Marinate the pork filling with 1 tablespoon of oyster sauce and 3 tablespoons of premium soy sauce.

Heat a wok and add 1 tablespoon of vegetable oil. Fry Sichuan peppercorn, ginger slices, and scallion until fragrant. Turn off the heat and remove the ginger slices, scallion, and Sichuan peppercorn when the scallion turns brown.

Add chopped scallion and minced ginger to the bowl of pork filling.

Pour the hot oil into the bowl of pork filling and stir in one direction until the filling becomes sticky.

Add the shredded radish and a little salt to the bowl of pork filling. Stir in one direction until the filling is well mixed.

The filling is ready. Set it aside.

Mix the flour and water to form a smooth dough. Cover with plastic wrap and let it rest for 20 minutes.

Take out the rested dough, roll it into a long strip, cut it into small pieces, flatten them, and roll them into dumpling wrappers.

Place the filling on the wrapper, fold it in half, and pinch the edges to seal. Place the dumplings in a steamer, leaving some space between them.

Finally, steam the dumplings in a steamer or a small pot with a suitable diameter. Steam over high heat for 12-15 minutes after the steam appears.