Radish Pork Dumplings
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Rub the white radish into silk
2. Stir-fry shredded white radish in boiling water
3. Stir in cold water
4. After the cold water is squeezed dry, I hold it together with my hands and squeeze dry
5. Put the meat and the radish together, and put the salt thirteen-flavored chicken bouillon
6. Stir in one direction evenly
7. Put the filling on the dumpling wrapper and squeeze it
8. The dumplings are ready
9. The dumplings are boiled in water, put some salt in the boiling water before cooking
10. Dumplings can be cooked out of the pot four times
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