Radish meat filled dumplings

1. After washing the radish, wipe it into shreds and marinate it with salt for 10 minutes, which will produce a lot of water.

2. Wash your hands and squeeze out any excess water, then chop them into small pieces.

3. Put the chopped radish and meat filling together.

4. Add five fragrant powders, salt, sesame oil, soy sauce, and chopped scallions and ginger, and stir well.

5. Pour the noodles into a bowl, add a little salt, and mix them with warm water. The noodles should not be too hard or too soft. Once they are mixed, knead them first, then wrap them in safety film and wake them up for a while.

6. Knead the noodles into long strips and cut them into small pieces of the same size.

7. Roll it into small circular pieces.

8. Put on the filling.

9. Make a small bowl with your left hand and pinch the edge of the dumpling with your right hand, forming small folds and wrapping the dumpling.

10. Put an appropriate amount of water in the pot, pour in the wrapped dumplings after the water boils, and add 3 spoonfuls of cold water separately after the water boils. When it boils again, it can be seen that the dumplings have already surfaced. Turn off the heat, and use a strainer to remove the dumplings.