Shredded radish meat buns

Overview

Every December 24th, my father makes glutinous rice balls with shredded radish and meat. I think they are very delicious. I thought that the stuffing of shredded radish and meat would be made into steamed buns, which would definitely taste delicious, so I asked my dad how to prepare the filling. Although the taste is still a little bit different from my dad's, the steamed buns are still well received by my family. When I came to the United States, I learned how to make buns and ignore the appearance of the buns! But it still tastes great.

Tags

• staple food
• home cooking
• chicken essence
• cooking wine
• hind leg meat
• lard
• light soy sauce
• oil residue
• old soy sauce
• wheat flour
• yeast
• radish
• salt
• water

Ingredients

Steps

1. 1 Add yeast to the flour, mix with appropriate amount of water to form a floc, then knead into a smooth dough, cover with plastic wrap and leave in a warm place to ferment.

   

2. 2 Peel and wash radish.

   

3. 3 Cut the radish into shreds, add appropriate amount of salt, and marinate for about 30 minutes.

   

4. 4 Wash the hind leg meat, chop into minced meat, add salt, chicken essence and cooking wine and stir evenly. Add a little cold water and stir until smooth.

   

5. 5 Chop the oil residue finely.

   

6. 6 Add the finely chopped oil residue into the minced meat and stir evenly.

   

7. 7 Put a little lard in the pot.

   

8. 8 Squeeze out the water from the shredded radish that has been pickled for half an hour, then add it to the pot and stir-fry.

   

9. 9 Add light soy sauce and dark soy sauce.

   

10. 10 Stir well and turn off the heat.

    

11. 11 Wait for the shredded radish to cool naturally and add it to the minced meat.

    

12. 12 Stir evenly and the shredded radish meat filling is ready.

    

13. 13 Ferment until the dough is 2-2.5 times in size.

    

14. 14 Take out the dough and knead it until smooth, then roll it into a long strip and divide it into small portions of about 30 grams.

    

15. 15 Roll out the dough into a thick inside and thin outside.

    

16. 16 Then put the filling.

    

17. 17 Knead it again and wrap it into buns.

    

18. 18 After all the buns are wrapped, add cold water to the pot, put the buns in the dough for 60 minutes, finally turn on high heat and steam for 12 minutes, turn off the heat, do not open the lid and let it simmer for 3 minutes.