Pork and White Radish Buns

Name: Pork and White Radish Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork filling; 1000g White radish; 500g All-purpose flour; 300g warm water; 5g yeast; 20g chopped green onion; 20g ginger; 1 tablespoon Cooking Wine; 6g Salt for filling; 20g Corn oil; 1 tbsp sesame oil; 2 tsp White pepper; 2 tablespoons Maggi Umami Juice

by mature11

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I had never thought about making buns with white radish before. Later, I accidentally discovered that there was a big sister near the community who steamed buns at home and sold them. They had radish fillings and they sold very well. They were more popular than cabbage filling. The circle also saw that someone had made radish filling and decided to pack it by himself. I decisively bought three big white radishes when they were cheap. I still felt that the water content of the radishes was high. There was nothing but water. I didn't expect that one would be enough to pack a delicious steamed bun! The radishes I bought are indeed relatively large, each weighing at least 2 catties. I have always been very confident in my dumpling and bun filling, and I use the most common seasoning to make it taste fragrant!
This time I added Maggi's umami sauce to add flavor to the steamed buns. They taste a bit like pork and cabbage fillings, but the radishes are not as woody as cabbage.

Pork and White Radish Buns

1. Yeast is dissolved in warm water and added to flour to knead into a smooth dough

2. Cover with plastic wrap or ferment to double the size in the warm place of the lid, and it will be ready if you poke your fingers without shrinking or collapsing.

3. In the process of baking, prepare the stuffing, shred the white radish, put two spoons of salt, and evenly remove the water in the radish

4. Add green onions, ginger, cooking wine, white pepper, and Maggi umami sauce to the pork filling, and stir in one direction.

5. Squeeze out the water in the radish

6. Cut the shredded radish a few roughly to prevent the fiber from being too long when it is wrapped and it is not easy to divide the filling. And into the meat

7. Add salt, corn oil, sesame oil and stir well

8. Exhaust the dough and knead it evenly, divide it into even agents, roll it into a thick skin with a thin edge in the middle, and wrap it with an appropriate amount of stuffing

9. Squeeze into buns

10. Put it in a steamer, low heat first, then medium high heat, steam for 20 minutes, turn off the heat for 3 minutes.

Tips:
The secret to the delicious stuffing: more scallion and ginger, put the sesame oil at the end to prevent it from running off, I made 22 buns.