Prep the radish: Wash and peel the white radish, then shred it into thin, even strips. Toss the radish shreds with a pinch of salt, mix well, and let sit for 10 minutes to draw out excess water.

Squeeze dry: Wrap the salted radish shreds in a clean cheesecloth (or kitchen towel) and squeeze firmly to remove as much moisture as possible. The drier the radish, the better—this prevents soggy buns later!

Sauté the base: Heat a pan over low heat, add the diced fatty pork, and cook until it renders oil and turns slightly crispy. Add the minced ginger and stir-fry for 30 seconds until fragrant. Add the ground pork, turn up the heat to medium, and stir-fry until the pork changes color. Continue cooking until most of the moisture from the pork evaporates (this keeps the filling tight and flavorful).

Mix & season: Add the squeezed radish shreds to the pan and stir-fry with the pork until well combined. Pour in 1 tbsp light soy sauce, 1 tsp oyster sauce, and 1 tsp white pepper—stir quickly to coat everything evenly. Finally, add 1 tbsp chili powder, chopped green onions, and ½ tsp chicken bouillon. Stir for 30 seconds, then turn off the heat. Let the filling cool completely before using (warm filling will ruin the dough’s rising ability).

White dough: In a large bowl, mix 300g all-purpose flour and 3g active dry yeast. Gradually pour in 150ml water while stirring with chopsticks to form flaky crumbs. Knead by hand until the dough is smooth (aim for a "clean bowl, clean hands, clean dough" state). Cover with plastic wrap and set aside.

Green dough: In a small bowl, mix 50g all-purpose flour and 0.5g active dry yeast. Add spinach juice little by little, stirring into crumbs, then knead into a smooth green dough (the consistency should match the white dough). Cover with plastic wrap and let rest for 10 minutes (this relaxes the gluten, making shaping easier).

Portion the white dough: Place the white dough on a floured surface, gently knead it smooth, then divide it into 8-10 portions (35-40g each). Roll each portion into a smooth ball and cover with plastic wrap to prevent drying out.

Roll & fill: Take one white dough ball, flatten it with your palm, then roll it into a round wrapper (about 8cm in diameter) that’s thicker in the center and thinner at the edges (thicker center prevents leaking; thinner edges are easier to seal). Spoon a generous amount of cooled filling onto the center of the wrapper. Pinch the edges of the wrapper tightly together to seal the filling inside, then gently roll one end of the bun into a pointed tip—this forms the "radish root" shape.

Make the radish "hairs": Take a tiny piece of leftover white dough and roll it into thin, thread-like strips (the thinner, the more realistic). Dab a little water on the pointed end of the bun (the radish root) and press the thin strips onto it to mimic radish hairs. Set aside.

Make the radish "leaves": Take the green dough and roll it into 3 thin, even strips (each about 5cm long). Dab a little water on the opposite end of the bun (the top of the radish), then insert all 3 green strips together into the dough. Press gently to secure them in place—no need to poke holes first! This creates the radish leaves.

Optional leaf boost: If you want the green leaves to look extra vibrant, lightly brush their surface with a thin layer of spinach juice. Skip this if the dough is already green enough.

Second proof: Line a steaming tray with parchment paper (or grease it lightly to prevent sticking). Arrange the shaped buns on the tray, leaving 2-3cm of space between each (they’ll puff up during proofing and steaming). Cover with a steamer lid and let proof for 1.5-2 hours, or until the buns double in size (they should feel light and spring back slowly when pressed gently).

Steam: Fill a pot with plenty of cold water, place the steaming tray inside (make sure the water doesn’t touch the buns), and bring the water to a boil over high heat. Once boiling, reduce the heat to medium and steam for 10 minutes (follow this timing strictly to avoid overcooking).

Serve: Unlike traditional buns, these shaped radishes don’t need to rest after steaming—you can open the lid and serve immediately! They’re fluffy, juicy, and irresistibly cute.