Mushroom and radish dumplings

Prepare various ingredients

Heat 160ml milk to about 40℃ and add 10g yeast

Stir the yeast evenly, making sure it is completely dissolved. Add 60g more sugar.

Add 60g white sugar

Pour the dissolved yeast milk into 400g of flour

Mix well

$Mushroom and radish dumplings step 6$

Knead the flour with milk into a dough. When it feels sticky, add some dry flour

Place the kneaded dough in a steamer to steam for a while. When the water temperature reaches 40 or 50 degrees, turn off the heat and ferment for 45 minutes to 1 hour.

Cut the cabbage into thin strips, add three tablespoons of salt and marinate for ten minutes, then strain out the water and set aside

Then chop the meat, mushrooms and carrots and put them into the cabbage

Add two spoons of salt, three spoons of soy sauce, and four spoons of peanut oil, and then stir all the fillings together evenly. You can add some green onions.

The dough has fermented until it has doubled in size, and there are bubbles when you press it with your fingers

Add some dry flour or peanut oil and knead until it becomes the original shape

Divide the dough into equal parts and roll into rounds

Soft and non-sticky

Soft, dry and non-sticky

Cut the dough into 0.5cm thin

Put in two spoonfuls of filling, rotate the fingers of the right hand in the same direction to pinch the skin, press the filling with the thumb of the left side, move closer to the middle, slowly close the mouth, and press the remaining skin to the top to close it.

I made exactly two plates, enough for the kids to eat for breakfast😁

Put the steamer on high heat and steam for 20 minutes, then turn off the heat and cover for five minutes and it’s ready😁

These buns are so cute, I can’t bear to eat them😋

Then fry up your own soy milk to go with the steamed buns. It’s a very hygienic and pollution-free food

I have a lot of ingredients left to make dumplings

There are steamed buns and dumplings to eat😊

Mushroom and radish dumplings

Overview

Tags

Ingredients

Steps