1. Add 1/2 of the flour to boiling water to spread, then add cold water to knead the dough to wake up for 30 minutes.
2. When waking up the dough, treat the beef filling: beef filling (buy the beef and let the butcher directly stir it into meat filling), peel the white radish, and soak the pepper in water (a small handful of pepper is poured into boiling water for 20 minutes to make the pepper water)
3. Peel the white radish and rub it into shreds. Add a teaspoon of salt to the shredded radish to remove the moisture from the shredded radish.
4. Add the minced green onion, ginger, white pepper, oyster sauce, salt, light soy sauce, edible oil and other seasonings to the meat and mix well.
5. Mix the well-mixed meat into the pepper water (each time the meat is fully absorbed by the pepper water and then added again)
6. Until all the pepper water is added, the meat filling is sticky.
7. Squeeze the water from the radish shreds and put it in the beef filling.
8. Mix well into beef and white radish filling.
9. The dough that wakes up is kneaded again, knead it long, and dose it.
10. Roll out into a slightly thicker dumpling wrapper in the middle and thin on the sides.
11. Take a portion and put in an appropriate amount of the well-mixed fillings.
12. Make dumplings in the way you are used to.
13. Wrap everything in turn. After the water in the steamer boils, put it in the steamer and steam for 10 minutes to turn off the heat.
14. The finished product has soft skin and fresh stuffing, delicious and juicy.
Tips:1. Adding pepper water to beef filling can remove fishy and freshness.
2. Using salt and sand to remove part of the water in the white radish can prevent the soup from coming out and reduce the spicy smell of the radish.
3. The steaming time is slightly adjusted according to the size of the dumplings.
