Cooking Steps

1. 

   Step1:Beef stuffing. Mix with tender meat powder, cooking wine and vegetable oil. Let stand for about 40 minutes.

2. 

   Step2:Cut ginger into foam. Add ginger foam and 250g clear water to the beef stuffing and stir evenly.

3. 

   Step3:Wash the white radish and rub it into a thin thread. Put it into a boiling water pot and cook it well, then fish it out. Squeeze the water out by hand. Put it on the vegetable board and chop it into fine grains with a knife.

4. 

   Step4:Cut the shallots into small pieces.

5. 

   Step5:Add radish and chopped green onion to the beef stuffing, and then add salt, dumpling stuffing seasoning, soy sauce and sesame oil. Mix well.

6. 

   Step6:Mix the flour with water until it is snowflake like. Use your hands to knead the dumpling dough. Cover with a damp cloth and knead it again for 15 minutes (the flour and water of my house and dumpling dough are generally 100-60).

7. 

   Step7:The dough is rubbed into strips on the chopping board. It is divided into dosage forms. Press the noodles flat and roll them into dumpling skin. Take a piece of dumpling skin. Put stuffing in the middle. Dumplings in the shape of a crescent moon.

8. 

   Step8:Add enough water to the pot. Bring it to a boil. Put the dumplings in. Use a leaky spoon to gently push the dumplings along the edge of the pot, so that the dumplings do not touch the bottom of the pot. Wait for the water in the pot to boil, put in half a bowl of cold water, and then put in half a bowl of cold water. Repeat 3 times. Until the belly of the dumpling is bulging. Press the dumpling skin with your hand and it will pop up quickly and then cook. Take it out immediately. When eating, you can dip it into vinegar or chili oil according to your preference.