Lamb and radish steamed buns

Method

1. 01

   Step 1

   Soak the dried radish in cold water overnight.

   

2. 02

   Step 2

   Boil in a pot for about 15 minutes, then remove and drain.

   

3. 03

   Step 3

   minced

   

4. 04

   Step 4

   The mutton was also chopped.

   

5. 05

   Step 5

   Mince the scallions and ginger

   

6. 06

   Step 6

   Add cooking wine, light soy sauce, dark soy sauce, chicken bouillon, thirteen-spice powder, sesame oil, and salt.

   

7. 07

   Step 7

   Mix well.

   

8. 08

   Step 8

   Add the dried radish and stir together.

   

9. 09

   Step 9

   Add water to the flour while stirring, and stir until it forms clumps.

   

10. 10

    Step 10

    Knead the dough again until smooth and let it ferment.

    

11. 11

    Step 11

    The dough has been found to have doubled in size.

    

12. 12

    Step 12

    Divide the dough into even portions.

    

13. 13

    Step 13

    Roll the dough into a sheet that is thicker in the middle and thinner at the edges.

    

14. 14

    Step 14

    Hold the dough in your left hand and place the filling on it.

    

15. 15

    Step 15

    Pinch out the pleats with your right hand.

    

16. 16

    Step 16

    The steamed buns are ready.

    

17. 17

    Step 17

    Place the dough in a steamer for a second proofing. Steam 20 minutes after the water boils. Turn off the heat and let it sit for another 3 minutes.

    

18. 18

    Step 18

    The fragrant steamed buns are ready!