Buckwheat vegetarian dumplings

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn how to make buckwheat vegetarian buns with me.

1.1 Ordinary dried tofu, nine pieces

2.2 Three winter bamboo shoots, shelled.

3.1 One plate of soaked black fungus

4.2 One plate of salted radish. I washed it and held it in my hand.

5.1 Put them in a pan and stir-fry slightly, add a teaspoon of salt, a few drops of sesame oil, a little broth, mix well and set aside.

6.2 Chop all four ingredients into fine pieces.

7. Take two small bowls of buckwheat flour and self-raising flour. The blue-rimmed porcelain bowl contains soba noodles.

8. Stir the buckwheat flour and self-raising flour with warm water, and knead them together until smooth. Wrap it with plastic wrap and let it swell quietly.

9. After about an hour and a half, it feels elastic with your hands. But it felt a bit hard when I pulled it with my hands, so I cut it into small pieces with a knife and started making buns.

10. We were very careful this time and used a rolling pin to knead the dough. Roll it into a skin that is thin on the edges and thick in the middle.

11. Add the fillings and wrap them into small buns, then put them into the steamer rack of the rice cooker covered with moist gauze. Leave some space between each one. Last time, there wasn't enough space so they all stuck together when cooked. Let the buns wait for a while.

12. Steam it in a rice cooker and it will be cooked in about a quarter of an hour. Dip your hands in some cold water and take out the buns to enjoy.

This is the introduction of buckwheat vegetarian buns. Friends, are you interested in this dish and have you learned how to make it? So go home and try it yourself in the kitchen!