1. Put the flour (dumpling flour or wheat core flour) into a basin, dig a hole in the middle, pour in a small amount of hot water one by one, mix it into a snowflake shape with chopsticks, knead it into a ball, and cover the noodles for 10 minutes.
2. Wash the radishes and rub them into filaments.
3. Boil the shredded radish in hot water until it is ripe, remove the cold water, and squeeze the water. I am used to blanching radishes in water, which can remove the peculiar smell of radishes, and also make the radishes easier to cook, so that the shrimp will not be cooked, and the radishes are still raw.
4. Mince the shrimp
5. Add shredded radish and shrimp, add vegetable oil, salt, light soy sauce, and white pepper, and mix well. I only used the most basic seasoning, without cooking wine, because the shrimp meat is very sweet and has no fishy smell, so there is no need for cooking wine.
6. Knead the dough into long strips, cut the dough, and press flat.
7. Roll out the ingredients one by one into thin slices, scoop a little stuffing in the middle of the dough. Hold the dough with your left hand. While pinching the pleats with your right hand, slowly turn it, and use your left thumb to continuously press the stuffing inward. Use the thumb and index finger of your right hand to fold the edges of the dough sheet evenly, and use the remaining fingers to compact under the edges. The less stuffing, the larger and more scattered the petals; the more stuffing, the tighter the pattern, which can be adjusted according to personal preference.
8. After finishing the shape, it will look like a flower. The siu mai is unsealed, so that the steam can enter the filling more easily and it is easier to be cooked through. Put it on the pot, let the cold water boil and steam for about 6-8 minutes. Because the radish has been blanched in water, it is half-cooked, and the shrimp is also very cooked.
