White radish and pork buns

Overview

Soft and fragrant, suitable for all ages.

Grate the white radish and marinate it with salt for 20 minutes. Squeeze out the excess water and chop it finely. Chop the coriander and green onions. Chop the vermicelli soaked in cold water. Put them all in a basin, and finally add the meat filling.
Add salt, five-spice powder, chicken essence and dark soy sauce to taste, and stir evenly.
Add yeast and warm water to the flour, stir to form a floc, let it rise to double in size, and knead into a smooth dough.
Shape into long strips and roll into evenly sized balls.
Roll it into a round cake shape, thick in the middle and thin around the edges.
Wrap in fillings.
Wrapped buns.
Pour cold water into the pot, bring to a boil over high heat, turn to medium heat and steam for fifteen minutes, then turn off the heat and simmer for five minutes.
Steamed buns.
Finished product picture.
Soft and fragrant.