Whether these steamed buns are delicious depends entirely on how well the filling is seasoned. Mom's filling is incredibly fragrant, making it hard to stop eating after just a few.
These buns are packed with a savory mix of pork belly, fried tofu skin, cowpeas, radish, and glass noodles, all seasoned with aromatic five-spice powder and soybean paste. The dough is left to rise slowly for over 15 hours, resulting in a soft, fluffy wrapper that steams up beautifully. Fresh from the steamer, they offer a satisfying, hearty bite that is perfect for a comforting meal.
First, make the dough: Mix one bowl of flour, one bowl of water, and an appropriate amount of yeast into a very soft dough, and let it rise for more than 15 hours.
Preparation: 1. Blanch the dried radish strips in boiling water, then pass through cold water. Drain the water and chop finely. 2. Deep-fry the bean curd sheets in 70% hot oil until golden yellow, remove and drain for later use. 3. Wash the cowpeas and chop them. 4. Boil the vermicelli in boiling water until 80% cooked, remove and drain the water, then chop.
Add an appropriate amount of oil to the wok, about one bowl.
Stir-fry the meat filling: After the oil is hot, add three large spoonfuls of soybean paste (homemade by Mom). After the soybean paste is dispersed, add the meat filling. Stir-fry for 3 to 5 minutes. Do not cook for too long.
Second proofing: Add about 5 bowls of white flour and an appropriate amount of water to the fermented sourdough, knead into a dough, and let it proof for a second time for more than one hour.
Season the bun filling: Put the prepared bean curd sheets, cowpeas, vermicelli, shredded radish, and the stir-fried meat filling together. Also add minced green onion, ginger, and garlic, then add salt and five-spice powder and mix well.
Take a piece of dough and knead it into a long strip.
Cut into pieces.
Roll out into dough wrappers.
Stuff the bun filling inside and fold into pleats.
Place the wrapped buns in a warm place to proof for about half an hour. (Cover with a quilt in winter, a single layer of cloth is fine in summer).
After proofing, place in the steamer with a steamer cloth at the bottom. Bring to a boil over high heat and steam for 25 minutes.
After steaming, remove from the pot quickly and uncover quickly. Prevent the dough skin from sticking to the steamer cloth.
Finished product.
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.
