Chinese Steamed Vegetable Buns with Mushrooms -Vegetarian Steamed Buns

In the steamed stuffed bun shop in Guangdong, China, you’re sure to find steamed stuffed buns for breakfast.

These buns gracefully blend fresh mushrooms and vibrant green vegetables to create a tantalizing feast for your palate.

Soaked dried shiitake mushrooms have a particularly strong aroma. It has always been a beloved ingredient in Chinese cooking, renowned for its aroma and unique texture. In this culinary masterpiece, tender green vegetables play a balancing role, providing a refreshing complement to the overall taste.

The perfect fusion of these two culinary elements can be experienced in our Mushroom and Green Vegetable Buns. As they steam, they release an irresistible fragrance and showcase an appetizing color. With each mouthwatering bite, you’ll relish the smooth sensation of mushrooms combined with the crispness of the vegetables, a combination that will leave you craving for more.

INGREDIENTS

• Dried shitake mushrooms, Dried Shiitake mushrooms are a culinary treasure known for their distinctive flavor, rich aroma, and versatile usage.
• Baby bok choy, Chinese called it “上海青“ or ”油菜”, is a common vegetable in Chinese cuisine.
• All-purpose flour, also known as plain flour, is a versatile staple in the world of baking and cooking. Chinese called it “中筋面粉”.
• Water
• Yeast, In the production of traditional fermented foods in China, such as pasta, steamed buns, fermented dough, etc., dry yeast is a more commonly used choice.
• Salt, choose regular refined table salt.
• Oil, Just choose the oil commonly used in Chinese cooking, such as soybean oil, sunflower oil, etc.
• Sugar, you can choose granulated sugar, here, sugar is added to make the filling more delicious.
• Five Spice powder, made of anise, cinnamon, star anise, Sichuan peppercorn, cloves, beaten into powder, often used in fillings for buns or dumplings.
• Sesame oil, is one of the common seasonings in Chinese cooking, it makes the fillings more fragrant.

Instructions

1.Mixe the fillings

1. Make a dough with flour, water, yeast, cover and let the dough rest for 40 minutes.

2. After 40 minutes, divide the dough into 2 parts evenly.

3. Put one part on a work surface, roll it into a cylinder, cut into evenly 8 parts.

4. Flatten each one, then make 8 wrappers with a rolling pin.

5. Put some filling on a wrapper, pinch the edges together when rotating, make 8 buns.

6. Do the same for the rest dough.

7. Arrange the buns in a steamer, let them rest for 10 minutes before steaming.

8. Steam for 10 minutes after the water boils.

9. Don’t open the lid immediately, wait for 5 minutes at least, to prevent the buns’ skin from shrinking.

How to eat

Serve directly or pair with congee, soup, etc.