Vegetable Buns

Name: Vegetable Buns
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Ingredients: 1250 g greens (washed, blanched, cooled in cold water, squeezed dry, and finely chopped); 25 g daylily (soaked in warm water, washed, and finely chopped); 25 g bamboo shoots (soaked in warm water, washed, and finely chopped); to taste shiitake mushrooms (soaked in warm water, washed, and finely chopped); to taste fine salt; to taste MSG; to taste sugar; to taste minced ginger; to taste vegetable oil (for stir-frying the filling); to taste sesame oil (for mixing the filling); 1/2 fresh yeast (mixed with warm water into a paste); 1000 g flour (for the dough skins)

A Min (Fujian) cuisine dim sum featuring a filling of greens, daylily, and bamboo shoots wrapped in raised dough and steamed until soft and fragrant.

2h 15m

Easy

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Ingredients

greens (washed, blanched, cooled in cold water, squeezed dry, and finely chopped) 1250 g

daylily (soaked in warm water, washed, and finely chopped) 25 g

bamboo shoots (soaked in warm water, washed, and finely chopped) 25 g

shiitake mushrooms (soaked in warm water, washed, and finely chopped) to taste

fine salt to taste

MSG to taste

sugar to taste

minced ginger to taste

vegetable oil (for stir-frying the filling) to taste

sesame oil (for mixing the filling) to taste

fresh yeast (mixed with warm water into a paste) 1/2

flour (for the dough skins) 1000 g

Instructions

Make the filling

Wash the greens, blanch in boiling water, then remove and squeeze dry. Cool in cold water, then finely chop and set aside. Soak the daylily, bamboo shoots, and shiitake mushrooms in warm water, wash them, and finely chop as well. Heat oil in a wok until it is about 70% hot, then add the daylily, bamboo shoots, and shiitake mushrooms. Add fine salt, sugar, MSG, and a small amount of broth. Stir-fry until cooked through, then remove from heat. Add the chopped greens and minced ginger, drizzle with a little sesame oil, and the vegetable filling is ready.

Make the dough

Mix the fresh yeast with warm water to form a paste. Pour into the flour, add warm water, and knead thoroughly. Let rest for about 2 hours.

Shape the buns

Roll the dough into strips, tear off pieces of about 8 g, and press each into a round skin that is thick in the middle and thin at the edges. Wrap the vegetable filling inside the skins.