Small buns—radish, vermicelli and shrimp skin

Small buns—radish, vermicelli and shrimp skin

Overview

It’s best to eat radishes at this time of winter

Tags

Ingredients

Steps

  1. Chop the radish vermicelli (remember to squeeze out the water after chopping the radish) and add a spoonful of bean paste

    Small buns—radish, vermicelli and shrimp skin step 1

  2. Pour oil into the pot, stir-fry the chopped green onion and shrimp skin with a spoonful of five-spice powder until fragrant, and let cool

    Small buns—radish, vermicelli and shrimp skin step 2

  3. Add sesame oil to the filling and stir evenly. Because the shrimp skin and bean paste are both salty, I don’t add salt to this filling. You can adjust it according to the amount of filling

    Small buns—radish, vermicelli and shrimp skin step 3

  4. Divide the dough that has been made in advance into small portions

    Small buns—radish, vermicelli and shrimp skin step 4

  5. After wrapping into buns, let them rise for a while before steaming them

    Small buns—radish, vermicelli and shrimp skin step 5

  6. After the water boils, steam for 15 minutes, and then steam for another 5 minutes to get it out of the pot

    Small buns—radish, vermicelli and shrimp skin step 6