Shredded Radish Steamed Buns

Name: Shredded Radish Steamed Buns
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Green radish; Some pork; Some Green onions; a little ginger; a little Chives; Some salt; Some Peanut oil; a little Soy sauce; a little Oyster sauce; a little Sea rice noodles

by salila82

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

It is more appropriate to say that it is steamed dumplings rather than small steamed buns. When we come to Shandong, we have to follow the local customs. The restaurants call them steamed buns, so let's call them that way. It was my birthday on the 29th of last month. I went to a restaurant to have mutton soup. I ordered a cage of mutton steamed buns and brought it up to see how they were steamed dumplings. I thought the boss made a mistake. It turned out to be called "steamed buns". I was surprised for a long time. It was obviously steamed dumplings, haha. . .
I made steamed buns for the first time last week. Because I didn't have much experience, I didn't know how to make them, so I tried to make a basket. My mother-in-law praised the delicious food, and it seemed that I hadn't enjoyed it. A few days later, I wanted to eat it again, so I packed a little more today. The pinched pleats are obviously better than the first time, there is still room for improvement, keep working hard! "

Shredded Radish Steamed Buns

1. Add most of the boiling water and a little cold water to the flour to form a slightly soft dough.

2. While adding water, use chopsticks to stir into a flocculent shape, knead the dough and cover it and let it stand for 20 minutes.

3. Cut the fat and lean pork into cubes, marinate the lean meat with a little light soy sauce and cooking wine, put an appropriate amount of peanut oil in the pot, and stir the fat into the pot to get fat.

4. Rub the radish into shreds, put an appropriate amount of salt to marinate for about 10 minutes, then squeeze the water, and chop the shredded radish with a knife.

5. Put a little leeks cut into small pieces.

6. Put the right amount of chopped green onion and ginger.

7. Pour in the marinated diced lean meat and the oily residue and oil that have been cooked before.

8. Add a little light soy sauce.

9. Add a little oyster sauce.

10. Put a little sea rice noodles. (The radish sucks fishy, you can put sea rice or dried shrimp skin directly)

11. Put a little white sugar. (When pickling the radishes, the salt was too much, so no extra salt was added)

12. Stir in one direction to become the filling.

13. Rub the dough into long strips.

14. Divide into doses.

15. Roll into a round leather.

16. One by one wrapped in a willow-shaped packet.

17. Bring to a high heat, turn to medium heat for another 20 minutes, turn off the heat, and lift the lid again after five minutes.

Tips:
1. The dough is slightly softer and a little bit softer, so that the bag will not become hard.
2. The action of lifting the lid of the pot should be light and easy to avoid dripping onto the small bag.