Meat-Flavored Shredded Radish Steamed Buns
These are called meat-flavored shredded radish buns because they contain only a small amount of meat—just 110 grams. However, that little bit of minced meat mixed with the shredded radish makes them absolutely delicious, making these buns my daughter's absolute favorite.
Story
These are affectionately known as meat-flavored shredded radish buns because the recipe uses just a modest 110 grams of meat. Despite the small amount, that little touch of minced pork perfectly complements the shredded radish, creating a delightful filling that has always been my daughter's absolute favorite.
Ingredients
Flour
580g
Water
145g
Milk
110g
Yeast
3g
Radish
580g
Ginger
to taste
Scallions
to taste
Instructions
1
Step 1
Prepare the ingredients.
2
Step 2
First, make the dough. Mix the yeast into the flour, or dissolve it in a little water.
3
Step 3
Stir until it forms flaky dough pieces.
4
Step 4
Knead into a smooth dough. Cover with plastic wrap or a damp cloth and let it ferment in a warm place.
5
Step 5
Next, make the bun filling. Wash the radish and grate it into shreds.
6
Step 6
Prepare some ginger and green onions.
7
Step 7
Blanch the shredded radish in a pot of boiling water. Wait for the water to boil again and keep it boiling for a few seconds. Then take it out, rinse with cold water, squeeze out the excess water, and set aside.
8
Step 8
Add oil to a pan, add the ginger and green onions and stir-fry until fragrant, then add the minced meat and stir-fry.
9
Step 9
Stir-fry until it changes color, then add cooking wine, aged vinegar, sugar, and light soy sauce, and continue stir-frying.
10
Step 10
After adding the seasonings, cook the meat over low heat until fragrant, then add the prepared shredded radish.
11
Step 11
Add salt and stir-fry evenly. You can add some chicken bouillon if you like.
12
Step 12
Then take it out and let it cool down a bit, and it's ready to be used as steamed bun filling.
13
Step 13
Let the dough ferment until it doubles in size. When you poke it with your finger, the hole should not spring back immediately.
14
Step 14
Deflate the dough. After kneading it slightly, you can divide it into two portions to make kneading easier. Roll into long strips and cut into small dough pieces.
15
Step 15
Take a dough piece, press it flat, and roll the edges out to make them slightly thinner.
16
Step 16
Place an appropriate amount of filling in the center.
17
Step 17
Seal the edges. If you want round buns, place the sealed side down.
18
Step 18
Let the shaped buns rest for 15 minutes.
19
Step 19
Brush oil on the steamer rack and place the buns in the steamer over cold water.
20
Step 20
Heat over low heat until the water boils, then steam over medium heat for 10 minutes. Turn off the heat and let it rest for 2 minutes before serving.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
