I can’t wait for you to try this no-knead steamed bun pie—crispy outside, soft inside, and loaded with meat and radish. It’s easy, family-friendly, and stays tender even when cool!
Contents
Why you’ll love this recipe
No kneading required: Save time with a simple stir-and-ferment dough—perfect for beginners.
Irresistible texture: Crispy when fresh, stays soft (not hard) after cooling, with a chewy bite.
Nutritious & flavorful: Balanced meat and radish filling, savory and not greasy—kids love it!
Easy to make with an electric griddle: Even cooking, no sticking, and hassle-free cleanup.
Ingredients
For the dough:
500g all-purpose flour
350g warm water (30-40℃, lukewarm to touch)
5g yeast (1 pack)
2g salt (a pinch)
5g sugar (a pinch)
A little cooking oil (for spraying)
For the filling:
300g fresh minced meat (pork/beef, 3:7 fat-to-lean ratio recommended)
500g white radish (grated into shreds)
1 egg
3g salt (1 tsp, adjust to taste)
A pinch of white pepper
5g green onion and ginger powder (1 tsp)
10ml light soy sauce (2 tbsp)
5ml oyster sauce (1 tbsp)
5g chicken bouillon powder (1 tsp, optional)
10ml cooked lard/cooking oil (2 tbsp, for aroma)
Appropriate amount of chopped green onions
Instructions
Mix the dough: In a bowl, combine 500g all-purpose flour, 2g salt, 5g sugar, and 5g yeast. Stir well. Add 350g warm water in 2-3 batches, stirring constantly until a smooth dough forms (no kneading needed). Spray the dough surface with a little oil, cover with plastic wrap, and ferment in a warm place for 1-1.5 hours until it doubles in size with honeycomb holes inside.
Prepare the filling: Grate the radish into shreds, toss with a little salt, and let sit for 10 minutes. Squeeze out excess water and chop finely. In a bowl with minced meat, add radish pieces, 3g salt, white pepper, green onion and ginger powder, light soy sauce, oyster sauce, and chicken bouillon powder (if using). Crack in 1 egg and mix in one direction until the filling is thick and sticky. Add chopped green onions, drizzle with 10ml hot cooked lard/oil to release aroma, and stir well.
Preheat the electric griddle: Take out the Liren stainless steel electric griddle, plug it in, and preheat. When water droplets sizzle and evaporate immediately on the surface, it’s ready.
Wrap the pies: Without deflating the fermented dough, pinch off 80g portions (makes about 10 pies). Grease your hands, flatten a portion, and place 30-40g filling in the center. Fold the dough edges over the filling, pinch tightly to seal, and remove excess dough.
Cook the pies: Grease the griddle lightly. Place the wrapped pies on it, press gently to flatten slightly. Cover the lid, cook until the bottom turns golden, then flip. Continue cooking until both sides are golden brown and the pies puff up (about 8-10 minutes total).
Serve: Enjoy hot for the crispiest crust! The pies stay soft even when cooled.
Note
Ferment the dough at 25-30℃ for best results. In winter, place it near a heater or in an oven with a bowl of warm water.
Squeeze radish shreds thoroughly to avoid watery filling, which can break the dough.
Preheat the griddle fully to ensure a crispy crust and even cooking.
The Liren 304 stainless steel griddle is non-stick and scratch-resistant—clean with a steel wool pad and a damp cloth after use.
Frequently Asked Questions
Q: Can I use cold water for the dough? A: No, warm water activates the yeast better. Cold water will slow fermentation.
Q: How to store leftover pies? A: Seal and refrigerate for up to 3 days. Reheat in the griddle or microwave for 1-2 minutes.
Q: Why is my filling watery? A: You didn’t squeeze enough water from the radish. Ensure it’s dry before adding to the meat.
Q: Can I use a different griddle? A: Yes, but a double-sided electric griddle cooks faster and more evenly. Adjust cooking time if using a pan.
EASY CHINESE PANCAKE RECIPE
Ingredients
For the dough:
- 500 g all-purpose flour
- 350 g warm water 30-40℃, lukewarm to touch
- 5 g yeast 1 pack
- 2 g salt a pinch
- 5 g sugar a pinch
- A little cooking oil for spraying
For the filling:
- 300 g fresh minced meat pork/beef, 3:7 fat-to-lean ratio recommended
- 500 g white radish grated into shreds
- 1 egg
- 3 g salt 1 tsp, adjust to taste
- A pinch of white pepper
- 5 g green onion and ginger powder 1 tsp
- 10 ml light soy sauce 2 tbsp
- 5 ml oyster sauce 1 tbsp
- 5 g chicken bouillon powder 1 tsp, optional
- 10 ml cooked lard/cooking oil 2 tbsp, for aroma
- Appropriate amount of chopped green onions
Instructions
- Mix the dough: In a bowl, combine 500g all-purpose flour, 2g salt, 5g sugar, and 5g yeast. Stir well. Add 350g warm water in 2-3 batches, stirring constantly until a smooth dough forms (no kneading needed). Spray the dough surface with a little oil, cover with plastic wrap, and ferment in a warm place for 1-1.5 hours until it doubles in size with honeycomb holes inside.
- Prepare the filling: Grate the radish into shreds, toss with a little salt, and let sit for 10 minutes. Squeeze out excess water and chop finely. In a bowl with minced meat, add radish pieces, 3g salt, white pepper, green onion and ginger powder, light soy sauce, oyster sauce, and chicken bouillon powder (if using). Crack in 1 egg and mix in one direction until the filling is thick and sticky. Add chopped green onions, drizzle with 10ml hot cooked lard/oil to release aroma, and stir well.
- Preheat the electric griddle: Take out the Liren stainless steel electric griddle, plug it in, and preheat. When water droplets sizzle and evaporate immediately on the surface, it’s ready.
- Wrap the pies: Without deflating the fermented dough, pinch off 80g portions (makes about 10 pies). Grease your hands, flatten a portion, and place 30-40g filling in the center. Fold the dough edges over the filling, pinch tightly to seal, and remove excess dough.
- Cook the pies: Grease the griddle lightly. Place the wrapped pies on it, press gently to flatten slightly. Cover the lid, cook until the bottom turns golden, then flip. Continue cooking until both sides are golden brown and the pies puff up (about 8-10 minutes total).
- Serve: Enjoy hot for the crispiest crust! The pies stay soft even when cooled.
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