Carrot meat buns

Overview

These are steamed buns. Because they were a little too deep, I made the dumplings separately

Knead the noodles with warm water and prepare fillings including radish, green onions, pork belly, and carrots
Let the dough ferment for 40 minutes until doubled in size, deflate and divide into 22 equal portions
Use a rolling pin to roll it out and wrap it in the filling
Wrap the buns and let them rest for 20 minutes
Steam for 15 minutes
Finished product