Shredded Daikon Baozi (Luo Bo Si Bao)

Instructions

1. 1Mix flour, sugar and yeast in the warm water, knead 12 minutes until smooth, then rise 70 minutes.

   和面一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 面团光滑象牙白，按压缓慢回弹Dough is smooth, ivory and springs back slowly when pressed

   You know it's right when: 沾粉手指按出的凹坑静止3秒A floured finger dent holds for 3 seconds

2. 2Shred the daikon on the coarse side of a box grater, toss with 8 g of the salt and leave 15 minutes, then squeeze out as much liquid as you can.

   盐杀攥干

   🔍 Look for 15 分钟 · 15 minutes

   Visual: 萝卜丝变软发半透明，碗里积起明显的浑浊汁水Shreds have gone floppy and translucent and the bowl holds a noticeable pool of cloudy liquid

   You know it's right when: 用力攥一把只剩最后几滴A handful squeezed hard gives only a few last drops

3. 3Blanch the squeezed shreds in boiling water 45 seconds to strip the raw bite, drain and squeeze again, hard.

   焯水二次攥干

   🔍 Look for 45 秒 · 45 seconds

   Visual: 萝卜丝瘫软透亮，攥紧后会略微回弹而不是结成湿团Shreds are limp and glassy and the squeezed mass springs back slightly instead of holding a wet shape

   You know it's right when: 在水槽上方攥拳，不再有水滴下No water runs from a fist squeezed over the sink

   Squeeze twice. A single squeeze leaves enough water to steam into a soggy pocket inside the bun.

4. 4Melt the lard in a wok over medium heat, add the dried shrimp and ginger and fry 2 minutes until fragrant.

   爆香虾皮

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 虾皮胀大转为粉红透亮，油脂油亮并点缀着金色姜末Shrimp have plumped and turned pink-translucent and the fat is glossy and speckled with golden ginger

   You know it's right when: 满屋浓郁的干海鲜焦香，锅底不粘The kitchen smells strongly of toasted seafood and nothing is sticking

5. 5Add the radish, soy sauce, white pepper and remaining salt, toss over medium heat 2 minutes, then take off the heat, fold in the scallions and cool completely.

   合炒调味

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 萝卜丝挂汁油亮，锅底干爽，用勺按压馅料能成团Shreds are coated and glossy, the pan base is dry, and the filling holds together when pressed in a spoon

   You know it's right when: 倾斜炒锅没有汁水往低处流Tilt the wok and no liquid runs to the low side

6. 6Divide the dough into 12, wrap 2 tbsp filling each, pleat closed, proof 25 minutes, then steam over vigorously boiling water 14 minutes and rest 5 minutes.

   包制与蒸制

   🔍 Look for High heat 醒25分钟 + 蒸14分钟 + 焖5分钟 · 25 minutes proof + 14 minutes steam + 5 minutes rest

   Visual: 包子饱满色浅、褶口闭合，底部没有透出湿印Buns are plump and pale with closed pleats and no damp patch showing through the base

   You know it's right when: 开盖蒸汽喷涌，底部能干净撕离纸Steam bursts out on opening and the base peels cleanly off the parchment