RadishRabbit stew meat filling ingredients: lean and fattyMutton，Dark soy sauce,salt, clear water,EggYellow bean paste, green onionGingerminced, sesame oil, large red radish, coarseCornmealYellow bean flour,，White flourand fine cornmeal, a little baking sodaRabbit radish and mutton dumpling preparation:1. Mix lean and fatty meat filling with cooking wine, dark soy sauce, salt, a bit of clear water, one spoonful of yellow bean paste, an egg, minced green onion and ginger, mix well until the ingredients are well combined, then add some sesame oil when it's firm, set aside

Large red radish, cut into chunks, shredded finely, blanched in boiling water, drain and cool, squeeze out excess water

Add drained radish shreds to mixed meat filling, mix thoroughly

4. Use four types of flour: a portion of coarse cornmeal, a portion of yellow bean flour, a portion of white flour, two portions of fine cornmeal, add a little baking soda, knead with warm water, let the dough rest for a while

5. After the dough has rested, roll it into a long strip and divide into small pieces, press each piece into a thin pancake, add radish filling, seal, shape into dumplings

6. Boil water in a pot, once boiling, place the formed dumplings on a steaming tray with openings facing down, steam for 40 minutes, then it's ready to serveLearn cookingA portion of wheat flour, two portions of fine cornmeal, add a little baking soda, mix with warm water to make the dough, let it rest for a while after mixing well

5. Let the dough rest properly before rolling it into long strips and dividing them into small piecesflatten each piece by hand into a thin pancake shapeadd radish filling, seal the edges, forming a dumpling

6. Heat water in a pot and bring to a boil, place shaped dumplings on the steamer rack with the opening facing downsteam for 40 minutesthen it is ready to be served after steaming

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