How to make steamed noodles with beef and radish dumplings

• 1. Pour hot water into the flour in a circle, stir it into cotton wool with chopsticks, let it dry until it is not hot, then knead it into a smooth soft dough, cover it with a damp cloth and place it aside.Wake up aside for 30 minutes.
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  2. Peel the white radish and grate it into thin strips with a grater and put it into a container , then add a small spoonful of salt, mix well, and marinate for about ten minutes to remove the moisture from the radish.

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  3. Add chopped green onion and ginger into the meat filling.Then add light soy sauce, oyster sauce, pepper, salt, sesame oil and cooking oil and stir evenly.Then add the pepper water into the meat filling in small amounts several times.After adding the pepper water, stir clockwise evenly before adding the next peppercorn.water until the meat filling becomes thick.
  

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  4. Then squeeze out the excess from the pickled radish shreds water, add it to the meat filling, mix well, and the filling is ready.

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  5.Sprinkle an appropriate amount of flour on the work surface to prevent sticking, knead the dough evenly and divide it into Make a uniform dough, flatten it with the heel of your hand, and use a rolling pin to roll it into a crust that is thicker in the middle and slightly thinner on the edges.

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  6.Take a piece of pie crust and hold it with your left hand, and put an appropriate amount in the middle of fillings.

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  7. Fold the crust in half and pinch it tightly, and then pinch pleats from both sides.Like this, just follow your usual dumpling making habit.

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  8. Place the wrapped dumplings into the steamer.The picture shows only one Small portion.

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  9. Add water to the steamer, put the dumplings into the pot with cold water, and bring to a boil over high heat.Steam for another ten minutes.

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  10.A steamed beef and radish dumpling with thin skin and large filling, delicious and attractive It’s done, come and try it!

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  11.Finished product picture