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1
Wash the mushrooms and soak them in water until soft. -
2
Prepare the minced meat. When I chop, I chop the fat and thin separately, so the boundary is clear, because I prepared it when I chopped the wonton filling that day. I want to chop the fat into a little bit, so I chop it separately -
3
Dice the white radish, chop the mushrooms, and prepare the chopped green onions. -
4
Heat oil in a pan. -
5
After turning off the heat, add the minced fat pork, use the residual heat to quickly stir-fry it, and then stir-fry over low heat to release the oil. -
6
After frying the fat, turn off the heat, add minced lean meat, and use the residual heat to stir-fry until loose. -
7
Stir-fry the minced meat over low heat until fragrant. -
8
Add some light soy sauce and dark soy sauce and stir well. -
9
Put minced mushrooms into the pan and stir-fry until fragrant. -
10
Pour in diced white radish. -
11
Stir fry. -
12
Add appropriate amount of salt, sugar and soy sauce and fry until cooked. You can also add a little water and fry until soft. -
13
Take out the pot. -
14
Pour glutinous rice flour and sticky rice flour into the plate at a ratio of about three to one, and add a little starch. -
15
Pour in boiling water and stir with a spoon first. Add the boiling water several times. Do not add too much at once. -
16
Stir until there is almost no dry powder left. -
17
Wear gloves and knead the dough. The most perfect state of the dough is soft but not sticky. This requires trial and error. If it is hard, add water, and if it is soft, add flour until it is just right. Because it is mainly glutinous rice flour, if it is too soft, it will be sticky. When wrapping, It’s not easy to wrap, but there’s a critical point where it’s neither sticky nor hard. -
18
Before wrapping, mix the chopped green onion into the radish filling. -
19
Grab a ball of dough and shape it into a nest with both hands. After adding the filling, close it using your own customary method. -
20
After closing the mouth, flatten it slightly and wrap it up. -
21
It can also be fried or steamed. -
22
It is more fragrant when fried. -
23
It pan-fries beautifully. -
24
Mix glutinous rice flour with sticky rice flour and add some starch to make it neither sticky nor hard. -
25
It’s also good to eat steamed.