Corn Flour Vegetable Dumplings:

1. Mix some water and leaven.
2. Add the corn flour. Mix it.
3. Cover it and leave it for 15 minutes.
4. To prepare the filling of the dumplings, cut the radish leaves.
5. Chop the radish leaves really fine and put them in a bowl.
6. Cut the tofu into small fine pieces.
7. Add the tofu to the vegetables.
8. Add some minced ginger.
9. Sprinkle some wild pepper powder, and then some salt and sesame oil.
10. Mix them up and let it for a while to allow it absorbs the seasoning.
11. After 15 minutes, the dough is ready.
12. Knead the dough until it’s neither too soft, nor too hard.
13. Preheat the pan.
14. Meanwhile, use both hands to push the dough toward the center.
15. Add as much filling as we can so that it tastes better.
16. Cover the filling with the dough.
17. Add some boiled water into the pan. Add it to cover half of the dumplings.
18. Put the filled dough into the pan and let it cook for 15 minutes.
19. When the water dried up, the dough will become brown.
20. The vegetable dumplings are crispy outside and tender inside.
21. Ready to be served.

1. Cut the sweet potatoes and the pumpkin.
2. Boil the water.
3. Add the diced sweet potato and the pumpkin, one at a time.
4. Stew these 3 ingredients together.
5. After the sweet potato and the pumpkin are softened, add the corn flour.
6. But first, mix the corn flour with cold water so it won’t lump.
7. Slowly pour the mixture into the soup, turn up the heat and let it cook.
8. Stir it once a while so that it won’t burn at the bottom of the pot.
9. Ready to be served.

1. Cut the radish and the carrot into strips, and season them with some salt and vinegar.
2. Ready to be served.