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1
Prepare the ingredients, soak the vermicelli in advance, soak the mushrooms in salt and flour for five minutes and clean them. -
2
Wash the red and white radish and cut into shreds with a fork. -
3
Boil water in a pot, add a little salt and oil, blanch the shredded radish for 30 seconds, drain and squeeze out the water in cold water. -
4
Cut a few times with a knife. -
5
Cut out the ginger, cut the scallions into chopped green onions, cut the shiitake mushrooms into small dices, soak the vermicelli until soft and cut it into small sections with a knife, add dark soy sauce and sesame oil and stir evenly. -
6
Put all the ingredients into a large pot, add chicken essence, pepper, salt, pepper powder and oyster sauce, and pour the hot oil in the pot on top. -
7
Add a spoonful of sesame oil and mix evenly and the filling is ready. -
8
Scoop 600 grams of flour into a basin, usually scald it with boiling water, and mix it with cold water until it becomes flocculent. -
9
Knead into a smooth dough and let it rest for 20 minutes. -
10
Roll the awakened dough into long strips, chop it into evenly sized pieces, roll it into dumpling wrappers of even thickness, soak in the fillings, and shape it into the shape you like. -
11
Put the wrapped steamed dumplings into the water in the basket and steam for 15 minutes. -
12
Steamed radish and mushroom dumplings are out of the pot. -
13
Make another sauce. Chop the garlic into minced garlic. Add salt, pepper powder, chicken essence and sesame seeds. Pour it with hot oil. Add light soy sauce and cold vinegar and mix well. -
14
Take a bite of steamed dumplings, dipped in garlic sauce, spicy and delicious. -
15
Picture of finished product.
Tips
Blanch the radish to remove the raw smell, but don't blanch the radish for too long, as long as it still tastes good.