1. Add appropriate amount of water to the flour to form a smooth dough, cover it with plastic wrap and leave it at room temperature for more than half an hour.
2. Chop the white radish (peeled or not), add a little salt, mix well, and let stand for ten minutes. This step is to kill the excess water of the white radish.
3. Add appropriate amount of salt, cooking wine, soy sauce, cornstarch, an egg, oyster sauce, sesame oil to the pork filling and mix well.
4. The white radish picks up the moisture and puts it in the meat.
5. Add a little sesame oil and mix well.
6. Start to make a dose.
7. Roll the dough into long strips and cut into small pieces.
8. Roll it out into a round piece with a thickness in the middle and a thin circle around it.
9. Pack the stuffing.
10. All wrapped up.
11. Put water in the pot, boil the dumplings in the water, and cook.
12. Cook and fish out.
13. Finished product.
Tips:Look carefully at the step-by-step instructions! The dosage of all the ingredients here is approximate, according to my needs, the general ratio of flour to water is 2:1. Because the water absorption of flour is different, the amount of water should be added or subtracted appropriately.
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