Vegetable Eggplant Steamed Buns
Eggplant is a popular vegetable often served as fish-fragrant eggplant, braised eggplant, garlic eggplant, or stuffed eggplant boxes. This recipe takes a different approach, with no steaming, stir-frying, or deep-frying. It is simple, flavorful, and nutritious—two or three large eggplants may not be enough for one meal.
Ingredients
eggplants
2
dried shrimp shells
50 g
button mushrooms
5
all-purpose flour
300 g
water
150 g
salt
to taste
chicken broth
2 tbsp
light soy sauce
2 tbsp
flaxseed oil
to taste
Instructions
1
Step 1
Wash and peel the eggplants, chop them, season briefly with salt, and squeeze out the excess moisture.
2
Step 2
Rinse and finely chop the button mushrooms. Combine them with the eggplant and dried shrimp shells in a small bowl, then add the chicken broth, light soy sauce, and flaxseed oil and mix well.
3
Step 3
Knead the flour and water directly into a dough, divide it into small portions, and flatten each portion.
4
Step 4
Roll each portion into a wrapper. Hold it in your palm, add a suitable amount of filling, fold it in half, and pinch the edges closed; no elaborate wrapping technique is needed.
5
Step 5
Arrange the buns neatly on a steamer tray and place them in a GA steam-and-roast oven. Steam at 100°C for 20 minutes.
6
Step 6
Do not open the oven immediately when the cooking time ends. Let the buns rest for 3–5 minutes before opening the door, then serve.
