How to make radish and pork buns

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  1.Put flour into a basin and make a hole in it and put yeast;

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  2. Then add appropriate amount of warm water to moisten the yeast;

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  3. Then add an appropriate amount of warm water Use chopsticks to mix the flour into cotton wool without dry flour;

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  4.Knead the dough with your hands again Form into a ball, cover with a lid or plastic wrap and ferment in a warm place until doubled in size;

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  5. There are many honeycombs in the internal structure of the fermented flour.This proves that it is good when you pinch the holes with your hands and it does not shrink back.Then knead the flour evenly to deflate the air and let it rest for 15 minutes;

• 6.Start making the stuffing.Peel and shred the white radish, boil one side with boiling water, do not need to cook it, just remove it raw;
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  7.Cut the radish into cubes, mince the ginger, and chop the green onions;

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  8.Put the minced meat, diced radish, ginger and green onion in a bowl, then add salt, oil and light soy sauce, mix well and the filling is ready

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  9. Start making buns.Sprinkle a little flour on the dough to prevent sticking, and then Divide the dough into even small pieces and use a rolling pin to roll it into a thin crust with a thick middle;

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  10.Place the stuffing in the middle of the dough, hold the dough with your left hand, pinch the pleats with your right index finger and thumb, keep your right thumb still, push the left and right index fingers of the dough to the right index finger to pinch the pleats, and then stack the pleats one by one with your right index finger and thumb as shown in the picture , just fold it and seal it at the end;

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  11. After wrapping the buns, take out your right hand when sealing Twist your thumb to seal it~just tidy up the closing area and it will be perfect~

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  12. Place the wrapped buns on oil paper or a wet steaming cloth and place them in a steamer.Cover the lid and ferment for the second time for 15 minutes.Then turn on the steam and the buns will be cooked in another 15-20 minutes.Don’t rush to open the lid after turning off the heat.Simmer for another 3-4 minutes before serving (the steaming time depends on the size of the buns);

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  13.Finished product.