Turn the radish seedlings into the boiling water, remove the cold water, squeeze the water, add the pork with the sauce, the leeks, add the salt, and adjust the filling with the chicken essence.
Cut the opened noodles into the appropriate size, knead into a thick, thin-edged dough, and add the filling.
Pleated in turn, pinched into a round buns
Heat the pot and heat it. It must be very hot. Otherwise, you can't even make a piece of buns. Put a little oil in the pot, put the steamed buns down in the pot, and make the spoon into a cold water. The second is appropriate, add some flour not too much, pour in the pot
Wait until the water is dry, shake the pot gently, pour the steamed buns out, and the golden simmer will be there!