1. Mix white flour and corn flour 4:1, add pumpkin puree and yeast powder, mix with warm water to form a dough
2. Rub the white radish into thicker shreds and let a little salt marinate for five minutes
3. The marinated radishes are squeezed out of water by hand, and then chopped with a knife
4. Soak dried shrimps in water, wash and squeeze dry water
5. Mince ginger and green onions, put the vermicelli in a pot and cook until soft and remove and chop finely
6. Fry the eggs in hot oil and mash them, mix them with dried shrimps, vermicelli, chopped green onion, ginger and shredded radish, add sesame oil, chicken essence, thirteen spices, salt and sweet noodle sauce and mix well
7. The dough is fermented to twice its size, knead smoothly, divide into small doses, roll into a circle, and pack an appropriate amount of filling
8. Put water in the steamer, put the wrapped buns in the steamer, close the lid, leave it to ferment for 5 minutes without turning on the fire, let it turn on for 20 minutes
9. When the time is up, don’t open the lid in a hurry, turn off the heat and simmer for 5 minutes. Take out the buns
Tips:The buns are too vegetarian, you can add more sesame oil to enhance the flavor
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