Homemade Recipe for Turnip and Meat Filling Bamboo Buns

I have always liked the appearance of chive buns, chubby and white like little mice hahaha---Rice flour dumplings are nice for breakfast.Mushrooms 20 pieces,half an onion, and

　　Ingredients Main ingredients:500g of pork filling, 750g of white radish,mushrooms 20 pieces,half an onion, flour,and seasonings: oil as needed, salt as needed,sugar 500g

as needed, cooking wine as needed,old soy sauce as needed, pepper powder as needed,five-spice powder as needed, sesame oil as needed,chicken essence as needed. Steps Prepare 500g of pork filling, white radish, and soak mushrooms. Put 500g of flour in a large bowl, add 3 grams of baking powder, and 3 grams of sugar,

add 250ml of warm water, knead into a smooth dough, and place it in a warm place for fermentation.

Mince the white radish into strips, add some salt to squeeze out some moisture.

Chop half an onion finely,

and chop mushrooms after soaking them.

Fry the onion in hot oil.

Add chopped mushrooms and stir-fry until fragrant.

Add the white radish strips.

Add the pork filling.

Add cooking wine, sugar, salt, old soy sauce, five-spice powder, pepper powder, sesame oil, and chicken essence,

mix well to form white radish meat filling. If the meat is too lean, you can add some plant oil.

The dough has fermented well.

Knead out the air from the dough into small pieces, knead evenly, cover with cling film, and let it rest for 20 minutes.

Take a piece of dough, roll it into a thick center and thin edges,

put an appropriate amount of white radish meat filling inside,

and wrap it into a chive bun. Cover with cling film and let it rest for 25 minutes.

Divide the dough after degassing into small pieces, knead evenly, cover with plastic wrap, and let it rest for 20 minutes.

Steam the steamer and place the chive buns in it, steam over low heat for 15 minutes, then high heat for 3 minutes, and let it sit for 3 minutes before removing.

Tip: The white radish is very juicy, so no additional water needs to be added when mixing the filling.

18.|Steam Grease the steamer rack, place the wheat ear buns inside, steam over cold water until boiling, cook on high heat for 15 minutes, then reduce to low heat for 3 minutes, turn off the heat, and let it sit for 3 more minutes before removing.

Tip: The radish has a lot of moisture, so no additional water is needed when mixing the filling.