1, flour add yeast, knead with warm water into a dough, let it rest for 2 hours to ferment, one white radish, rubbed into a fine silk, into a large bowl, plus salt marinade for a while.

2, squeeze out the juice, dry shrimp, a handful of frying pan will be stir-fried, sheng out to cool, radish, shrimp, pork stuffing mixed together, plus a bit of green onion and ginger, plus salt to taste.

3, plus a little white pepper and soy sauce, put a spoonful of sesame oil, mix well, the filling is ready, the dough fermented to the hand poke a small hole will not shrink back to the state, transferred to the board knead exhaust.

4, the dough is organized into long strips, divided into small dough, respectively, it will be rolled into the middle of the thick edge of the thin large sheet, put the filling, pinch out the folds, pinch it well, covered with plastic wrap the second rise 20 minutes.

5, add water in the pot, and when the water boils, put the buns across the water to steam, steam on high heat for 25 minutes of time, turn off the fire and virtual steam for 10 minutes, you can get out of the pot.