Peel and grate the white radish, place it in a large bowl, sprinkle with 10g salt, and mix evenly. Let sit for 5–8 minutes to draw out moisture. Wearing gloves or using a cloth, squeeze out the liquid from the radish thoroughly and set aside.

Separate pork fat and lean meat, dice both.

Finely chop the Chinese leek.

In a pan, add a bit of oil and cook fatty pork over low heat until it renders and turns golden. Add lean pork and stir-fry until it changes color. Add shiitake mushrooms, garlic, and sauté until fragrant. Pour in soy sauces and oyster sauce, mixing well.

Add leek, radish, and dried shrimp, toss together quickly. Let cool (you can refrigerate to speed this up).

Combine glutinous rice flourand rice flour in a large bowl. Gradually pour in water while stirring with chopsticks until clumpy. Knead into a rough dough (adjust water as needed—final dough should be soft, pliable, not sticky).

Take 1/4 of the dough, roll into a ball, and boil until it floats and turns translucent (~2 minutes). Add it back to the main dough and knead while still hot until fully incorporated and smooth.

Divide the dough into 60g portions. Roll each into a ball, press a deep dent in the center with your thumb, and thin the edges to form a small bowl shape.

Fill with cooled filling, press down to remove air pockets, and seal the top by pinching or rounding—shape them round, flat, or dumpling-style.

Line each bao with parchment paper and place with 2cm spacing in a steamer. Bring water to a boil, then steam for 12 minutes(adjust time for size). Finished bao should appear glossy and slightly translucent on the surface.