Fluffy homemade steamed buns filled with a savory celery and pork filling. A classic Chinese breakfast staple that's well worth the effort.
These soft, pillowy buns are perfect for breakfast or as a snack. The celery adds a fresh, crunchy texture to the savory pork filling.
In a large bowl, combine flour, yeast, and sugar. Gradually add warm water while stirring until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic. Cover and let rise in a warm spot for about 1 hour until doubled.
Blanch celery in boiling water for 2-3 minutes until slightly softened. Immediately transfer to ice water to cool, then drain well. Chop finely and squeeze out excess moisture with your hands.
In a large bowl, combine ground pork with soy sauce, sesame oil, minced ginger, and green onions. Add the prepared celery and mix until well combined. Season with salt to taste.
Punch down the risen dough and divide into 12 equal pieces. Flatten each piece into a circle about 3 inches wide. Place a spoonful of filling in the center, then pleat the edges upward and twist to seal.
Arrange sealed buns in a steamer basket, leaving space between each. Steam over boiling water for 15-18 minutes until puffed and cooked through. Let rest 2 minutes before serving.
These steamed buns feature a savory vegetable filling with distinct Tianjin regional characteristics, packed with ingredients like wood ear mushrooms, daylilies, and glass noodles. Seasoned with essential sesame paste and fermented bean curd, the filling offers a delicious and nutritious balance of textures and flavors.
