• 

  1

  Knead the flour into a smooth dough in advance, cover it with a wet towel, and knead it every 10 minutes or so. Three times is enough.

• 

  2

  Cut the radish into shreds, put it into a pot of boiling water, and add a little salt. Blanch it, take it out, cool it, and squeeze out the water.

• 

  3

  Chop into pieces and set aside.

• 

  4

  Peel 500g of front leg meat, remove the fascia, add green onions and ginger and chop into small pieces.

• 

  5

  Crack an egg into a basin, add salt, five-spice powder, pepper, MSG, light soy sauce, dark soy sauce, pepper oil, and water.

• 

  6

  Whisk quickly in one direction.

• 

  7

  Add chopped radish and mix well.

• 

  8

  Roll out the dumpling wrapper so that it is thick in the middle and thin on the four sides, so that the dumplings can be evenly thick.

• 

  9

  Wrap it the way you like.

• 

  10

  There must be plenty of water to cook the dumplings. There is no need to light the water in the middle. Bring to a boil from high to low and keep it at a slight boil.

• 

  11

  Finished product.

Tips

1. The meat must be fresh before water can be added. 250g of water can be added to 500g of meat filling, so that the filling will be juicy and full.
2. Use more water to cook the dumplings, and there is no need to add water in the middle.
3. The cooking time cannot be long.