Go on with pasta and serve pie today.


1 white radish
150g pork stuffing
500g flour
A little chopped scallion and ginger
1 tbsp white pepper
A little pepper powder
1 tbsp cooking wine
2 tbsp soy sauce
Proper amount of salt
Appropriate amount of vegetable oil


Step 1
Prepare the ingredients, wash and shred the white radish or wipe it

Step 2
Add warm water to the flour, mix the flour flocs with chopsticks and stir them into a ball

Step 3
Clench your fist and dip a little vegetable oil into it repeatedly. The dough can be moistened without dry powder (if the dough is too soft and sticky, use this method. If it is not sticky, the dough can also be moistened). Cover the cover and sit aside for 30 minutes

Step 4
Put shredded radish in cold water and bring to a boil. If the shredded radish is transparent and can be pinched, turn off the fire (do not cover it, it will volatilize the radish gas). Take it into the cold water basin and cool it

Step 5
Put the radish on the chopping board and chop it a little

Step 6
Add a small amount of water to the meat filling to moisten it. Add chopped green onion and ginger, pepper, pepper powder, cooking wine, soy sauce, salt and vegetable oil, and mix well clockwise

Step 7
Add radish stuffing and stir clockwise

Step 8
Sprinkle flour on the noodle table, pour in the dough, dip your hand in the flour and arrange it into strips

Step 9
Cut the agent, press it flat, roll it into a slightly thick pastry in the middle and a thin pastry around, put it in the stuffing, pinch the pleat and close the mouth

Step 10
Slightly flattened

Step 11
The electric cake pan is heated up and down, brushed with vegetable oil, put in the cake blank, close the cover and start baking. One side turns yellow and turns over. Don't close the cover again. In this process, the cake will slowly drum up and both sides are golden, so you can come out of the pot