Directions

1. 1

   Activate the yeast by combining it with the sugar and 3 tablespoons of the warm water in a small bowl. Let this mixture sit at room temperature for 5 minutes until bubbles form on the surface, indicating the yeast is alive and active.

2. 2

   In a large mixing bowl, combine the flour and the 1/2 teaspoon salt for the dough. Add the vegetable oil to the activated yeast mixture along with the remaining warm water. Pour the wet ingredients into the flour and mix until a shaggy dough forms. Knead by hand or with a mixer for 8 to 10 minutes until the dough becomes smooth and elastic.

3. 3

   Transfer the dough to a clean, lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free location for 1 hour, or until it has doubled in size.

4. 4

   While the dough rises, prepare the filling. Bring a pot of water to a boil and blanch the radish greens for about 1 minute until just wilted. Drain the greens in a colander and squeeze out all excess moisture with your hands. Chop the greens into small pieces approximately 1/8-inch wide.

5. 5

   In a medium bowl, combine the chopped radish greens, ground pork, dried shrimp, chopped scallion, 1 teaspoon salt, white pepper, and sesame oil. Mix until all ingredients are evenly distributed. Set the filling aside until ready to use.

6. 6

   Once the dough has doubled, punch it down to release air. Sprinkle the baking soda evenly over the dough and knead for 3 minutes until the baking soda is fully incorporated and the dough is uniform.

7. 7

   Divide the dough into 4 equal portions. Working with one portion at a time, roll it into a cylinder approximately 6 inches long. Cut the cylinder into 6 equal pieces, then roll each piece between your palms into a smooth ball.

8. 8

   Flatten each dough ball with your hand, then use a rolling pin to roll it into a round approximately 5 inches in diameter and about 1/8-inch thick.

9. 9

   Place a dough round in the palm of one hand. Spoon about 2 tablespoons of filling into the center of the round. Using your thumb and index finger of the other hand, start at one edge and create pleats around the perimeter of the dough while slowly rotating the bun in your palm, gathering the pleated edges toward the center until the bun is sealed.

10. 10

    Line two 12-inch bamboo steamers with perforated parchment paper or cheesecloth. Arrange the sealed buns on the liners with space between them for expansion. Stack the steamers over a wok filled with boiling water, ensuring the steamers are elevated above the water level.

11. 11

    Steam the buns for 10 minutes until the dough is cooked through and the buns have risen. Remove from heat and serve immediately while hot.