Dumplings with Clams and Radish Seedlings

Dumplings with Clams and Radish Seedlings

1. Add flour little by little water, stir while adding, then knead it into a smooth dough, cover it with a damp cloth for half an hour

2. Cut the pork belly into cubes, then roughly chop it; pick the cleaned radish sprouts and blanch them in a pot of boiling water until they change color, then take them out and let them cool.

3. After squeezing the water, finely chop; wash the clams, boil in a pot under cold water, peel the shells and take the meat

4. Rotate the clam meat in the original soup to wash, drain the water and set aside

5. Chop the green onion and ginger, mix the sliced radish sprouts, diced meat, green onion, ginger and clam meat, add salad oil, salt, and soy sauce to taste, mix well

6. Finally, add a little sesame oil, stir gently, take out the good dough, knead the agent, pack in the filling and knead

7. The dumplings are boiled under the water, and after three times of boiling water, remove them and put them on the plate.