Radish tassel buns

Overview

How to cook Radish tassel buns at home

First pick and wash the radish tassels
Bring water to a boil in a pot, blanch the radish tassels thoroughly in the boiling water, remove, cool and set aside.
Take out the radish tassels after cooling in cold water, drain and set aside
Chop the radish tassels with a knife and set aside
Ginger cut rice
Cut green onions
Put the meat filling (not too thin) into chopped green onion, ginger, soy sauce, five-spice powder, salt, monosodium glutamate, and pepper oil (you can add salad oil if you have no conditions. Note: if the meat filling is too thin, you must add a little more oil)
Then add the chopped radish tassels, adjust the taste, and stir evenly
Mix the flour evenly to form a dough, let it rest and set aside
Knead the risen dough into thick strips; then make the "noodles" into dough of suitable size
Use a rolling pin to roll the dough into a suitable size (steamed bun skin)
Hold the dough with your left hand and put the prepared filling on the rolled dough
Close the dough, hold the dough with your left hand, tighten the dough quickly and evenly, and pinch the dough into pleats of appropriate size
Made into pleated buns
Steamed buns prepared
The finished product of wheat buns
Arrange the wrapped buns neatly in the steamer. After the water boils, steam them for 10 minutes before serving
Finished wheat buns
Give it a try, it tastes great