Taizhou Style Steamed Bian Shi

Name: Taizhou Style Steamed Bian Shi
Total time: 1 h
Ingredients: 2 cups all-purpose flour; 3/4 cup warm water; 4 dried or 6 fresh shiitake mushrooms, diced; 1/2 block firm tofu, diced; 1 medium carrot, grated; 1 cup cabbage, finely chopped; 1 bunch (about 1 cup) garlic sprouts, chopped; 2 tablespoons vegetable oil; 1 tablespoon soy sauce; to taste salt; 1 teaspoon sesame oil

A traditional Zhejiang dumpling with a delicate wrapper and savory filling. These steamed delights are perfect for a quick, wholesome breakfast and can be prepared in batches for convenient reheating throughout the week.

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Bian shi are a beloved specialty from Taizhou, where they're often served as a comforting breakfast staple. The key to authentic flavor is fresh garlic sprouts, which add a mild, aromatic bite that pairs beautifully with the vegetable filling. These dumplings are lightly steamed rather than boiled, giving them a tender, slightly chewy texture.

Ingredients

all-purpose flour 2 cups

warm water 3/4 cup

shiitake mushrooms, diced 4 dried or 6 fresh

firm tofu, diced 1/2 block

carrot, grated 1 medium

cabbage, finely chopped 1 cup

garlic sprouts, chopped 1 bunch (about 1 cup)

vegetable oil 2 tablespoons

soy sauce 1 tablespoon

salt to taste

sesame oil 1 teaspoon

Instructions

Make the dough

Combine flour and warm water in a large bowl. Mix until a shaggy dough forms, then knead for about 8 minutes until smooth and elastic. Cover and let rest for 20 minutes.

Prepare the filling

Heat oil in a pan over medium heat. Sauté mushrooms and tofu until lightly golden, about 3 minutes. Add cabbage and carrot, cook until softened. Remove from heat, stir in soy sauce, sesame oil, and garlic sprouts. Season with salt. Let cool completely.

Roll out wrappers

Divide dough into small pieces (about 2 teaspoons each). Roll each into a thin oval shape, about 4 inches long and 3 inches wide. You want them slightly thicker than wonton wrappers.

Fill and fold

Place 1 tablespoon of filling in the center of each wrapper. Fold in half lengthwise, then pinch the edges together, creating small pleats for a traditional look. Press firmly to seal.

Steam

Arrange dumplings in a single layer on a lightly oiled steamer basket. Steam over boiling water for 12-15 minutes until wrappers are translucent and slightly puffy. Serve warm.