White Radish and Cabbage Buns Recipe
This vegetable bun tastes even better than meat. After steaming, the radish and cabbage will release aromatic vegetable juice, which is healthy and tasty.
10g baking powder
50g white radish
50g black fungus
50g green onions
7g chicken powder
- Use hand to make a twist on the buns skin to make it look better.
- Add a little fat pork as the stuffing to make the buns’ juicer.
Pour the four into a circle on a clean work surface. Add sugar and all dough ingredients in the middle area.
Stir until sugar melt. Stir in flour powder and mix well.
Knead the dough until smooth and tender.
Use a plastic wrap to cover the dough and let it rest for 30 minutes.
Divide the dough into small doughs, about 30g each.
Use a rolling pin to flatten the dough, make it into a thin and round bun skins.
Mince all stuffing ingredients, add all stuffing ingredients, and mix well.
Use thin bun skin to wrap the stuffing.
Make it into buns’ shape.
Place into a steamer. Use high heat to steam for 8 minutes. Serve.