How to make white radish meat buns

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  1. Add 4 grams of yeast to the flour, stir the flour with warm water, and knead into a smooth dough, wait for the fermentation to double.

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  2. At this time, prepare the fillings.Wash the meat, peel the white radish, and green onions.Peel and remove the leaves, peel the ginger

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  3. Mince the onion and ginger, and mince the meat ( This meat can be sliced ​​first and then minced)

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  4. Put the green onion and ginger foam on the chopped meat on the top, and chop them together (this will make it more delicious)

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  5.Chop it Put the meat in a basin, add all the seasonings and mix well

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  6.Peel the skin Blanch the radish slices until they are transparent and can be pulled out with chopsticks

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  7.After cooling, put the radish on a clean cloth and squeeze out the water

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  8. Spread it out, chop the radish with a knife, add it to the meat filling and stir evenly

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  9.The dough is also When it's ready, take it out and place it on a chopping board to let out the air.

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  10.Then pull it into small taboos and knead it into small steamed buns

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  11. Dip some flour into the bottom of the buns, use a rolling pin to push in from the bottom of the buns, and place your thumb and index finger next to the buns , slowly roll it in a circle along the edge of the steamed bun

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  12. Roll it out and that’s it (like this The buns have thin skin and big fillings)

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  13.Drag the bun skin with your hands.Fill in the stuffing and slowly knead it from one side

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  14. Seal your mouth, one The buns are ready

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  15.Wrap them in sequence and let them rise for five minutes

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  16.Pour an appropriate amount of boiling water into the pot, put on the drawer cloth, and pick up the buns.Boil the pot for twenty-five minutes

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  17. Simmer for three minutes, remove from the pan and plate.Here's a recent photo

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  18. Here is one, see if it is thin in skin and big in filling!