1. Prepare the ingredients
2. The mashed meat is marinated in light soy sauce, chicken powder, olive oil, and ginger.
3. White radish grated
4. Take the shredded white radish with boiling water
5. Too cold
6. Put the white radish to control the water and the marinated meat together, add green onions, salt, sesame oil, chicken powder, pepper powder, etc.
7. Stir well
8. Proofed dough
9. Just like making dumplings, roll the dough into long strips and cut into small pieces (the dough is bigger than dumplings)
10. Flatten and roll out, put the stuffing on the rolled dough, wrap the stuffing, and seal it.
11. Proof again and steam it on a basket.
Tips:The buns that I wrapped were not good-looking, so I pressed them with a mold.
