Steamed buns with shredded radish

Overview

Rather than saying it is a small steamed bun, it would be more appropriate to call it a steamed dumpling. When we come to Shandong, we have to do as the locals do. Restaurants call them steamed buns, so let’s call them that. It was my birthday on the 29th last month. I went to a restaurant to drink mutton soup. I ordered a basket of mutton steamed dumplings. When I brought them to the table, I saw that they were steamed dumplings. I thought the boss had made a mistake. It turned out that this was called steamed buns. I was surprised for a long time, but it was obviously steamed dumplings, haha. . . Last week I made steamed buns for the first time. Since I had no experience and was afraid of not being able to make them well, I made a tentative attempt. My mother-in-law praised the deliciousness, but she didn't seem to get enough of it. Within a few days, I wanted to eat it again, so I packed more today. The pleats I pinched are obviously better than the first time. There is still room for improvement. Keep up the hard work!

Tags

• staple food
• home cooking
• children
• steamed buns
• fast food
• lunch
• chives
• ginger
• green onions
• green radish
• light soy sauce
• oyster sauce
• peanut oil
• pork
• sea rice noodles
• salt

Ingredients

Steps

1. 1 Add most of the boiling water and a little cold water to the flour and mix into a slightly soft dough.

   

2. 2 While adding water, use chopsticks to stir into a flocculent form. Knead the dough into a dough, cover it and let it rest for twenty minutes.

   

3. 3 Cut the fat and lean pork into cubes, marinate the lean meat with a little light soy sauce and cooking wine, put an appropriate amount of peanut oil in the pot, put the fat meat into the pot and stir out the fat.

   

4. 4 Grate the radish into shreds, marinate with appropriate amount of salt for about 10 minutes, then squeeze out the water and chop the radish shreds into small pieces with a knife.

   

5. 5 Add some leeks cut into small pieces.

   

6. 6 Add appropriate amount of minced green onions and minced ginger.

   

7. 7 Pour in the marinated diced lean meat and the previously stir-fried dregs and oil.

   

8. 8 Add a little light soy sauce.

   

9. 9 Add a little oyster sauce.

   

10. 10 Add some sea rice flour. (If radish smells fishy, you can put dried shrimps or dried shrimps directly in it)

    

11. 11 Put a little white sugar. (I put enough salt when pickling the radishes, so I didn’t add any extra salt)

    

12. 12 Stir in one direction to form the filling.

    

13. 13 Roll the dough into a long loaf.

    

14. 14 Divide into doses.

    

15. 15 Roll out into round dough.

    

16. 16 Each one is wrapped into a willow leaf-shaped packet.

    

17. 17 Bring to a boil over high heat, then turn to medium heat for another twenty minutes, turn off the heat, and then open the lid after five minutes.