Half radish

Vermicelli

One bowl of minced pork

Scallion

One egg

500g of flour

250g of lukewarm water

20ml of cooking oil

Capsicum powder

20ml of wine

E yeast 5g of corn oil

salt 5g

Difficulty Beginner p>

Corn oil 20ml

Yeast 5g

Salt 5g

Difficulty Beginner

Time 3hrs

Flavor Salty

Process Steaming

Step by step

1. Wipe the white radish and pickle it for 10 minutes with salt, squeeze out the brine.

2. Vermicelli yo soak in boiling water to soften and drain.

3. Chop the radish and vermicelli and set aside.

4. Minced radish, vermicelli into a container, add salt, cooking wine, oil, chili powder, chopped scallions, eggs, mix well, stirring in one direction, that is, for the dumpling filling.

5. Add warm water, salt, corn oil, yeast and knead the flour into a smooth dough.

6. Knead for 5 minutes and let rise for 15 minutes on a damp cloth.

7. Roll the dough into a long strip and pull it into equal sized pieces.

8. Take a dose of flattened, roll into the center of the thin side of the dough, wrapped in the filling, pinched into a bun.

9. Put the buns into a steamer drawer to wake up for 20 minutes, cold water and steam on high heat for 15 minutes off the heat, simmer for 5 minutes to open the pot.