Pork, radish, and shepherd’s purse filling steamed buns

Step 1

Mix yeast with warm water into the flour, knead into a smooth dough, and let it rise until it doubles in size

Step 2

Julienne the radish, blanch in water until slightly cooked, remove and cool, then squeeze out excess water and chop finely

Step 3

Blanch the shepherd’s purse until slightly cooked, remove and cool, then squeeze excess water and chop finely

Step 4

Cut the pork into small pieces, fry in a pan with oil until fragrant, then add chili bean sauce and oyster sauce to stir fry until aromatic

Step 5

Add the julienned radish and chopped shepherd’s purse, stir-fry evenly and transfer to a plate

Step 6

Finally, add the leeks, salt, and chicken essence, mix well

Step 7

Mix well

Step 8

Knead the risen dough into a smooth dough, roll it into a long strip, cut into even pieces, flatten and roll into bun skins, fill with the filling, place all the buns in a steamer with cold water, steam for 18 minutes after the water boils, then simmer for 3 minutes before serving

Step 9

Fluffy, soft, beautiful, and delicious