How to make pumpkin vermicelli stuffed buns

Many people are very good at cooking vermicelli. Especially in the preparation of vermicelli fillings. Vermicelli can be combined with many vegetables to create different delicious dishes. Among them, pumpkin vermicelli filling is the most suitable for making dumplings. The fragrance of pumpkin and the texture of vermicelli give the staple food of buns a different taste. So, how to make pumpkin vermicelli stuffed buns? Let us teach you below!

Ingredients

Ingredients for bun filling: 500g pumpkin, vermicelli, dried shrimp, 10 shallots, a piece of ginger, one star anise, soy sauce, salt, cooking oil, sesame oil as appropriate

Dough ingredients: 500g flour, about 250ml water, 5g baking powder

Bun filling

Peel and remove the pumpkin pulp, grate or cut into strips, marinate with a little salt for 15-20 minutes, squeeze out the water and place in a bowl;

Soak the vermicelli in warm water until soft, chop it into small pieces and put it in a bowl;

Chop the scallion and ginger, wash and drain the dried shrimps, add oil to the pan and heat the star anise until the star anise smells good, turn off the heat, add the chopped scallion and ginger while it is still hot and mix well, then add the dried shrimps, add appropriate amount of light soy sauce and sesame oil and mix well;

Pour the cooled ingredients 3 into the bowl containing pumpkin and vermicelli and mix well. Add some salt according to personal taste and mix well to make the filling.

Because it is a vegetarian filling, a small amount of water may come out after mixing, so be sure to mix it well before wrapping, so as to reduce the water

Dough making

Add baking powder to flour and mix slightly. Add water in portions and finally knead into dough. Let it rise until it is twice as large.

Put the fermented dough on the chopping board, sprinkle some dry flour on it, knead the dough again to expel all the air, cover it with plastic wrap for a second fermentation, and ferment it again until it is twice as large.

Making of Baozi

Roll the dough that has been fermented twice into long strips and pinch them into small pieces.

Flatten each dough, roll it thinly, fill it with the prepared fillings, and shape it into a bun;

Add cold water to the steamer, cover it with a cloth, put the wrapped buns into the steamer, don't turn on the heat yet, cover the pot, and let it rise for 15-20 minutes;

Turn on the fire and cook on medium-low heat for 10 minutes (this will allow the buns to further rise as the cold water gradually heats up), then turn on high heat and bring to a boil, steam for 10 minutes and then turn off the heat.

Do not open the lid immediately after turning off the heat. Steam it for 3-5 minutes before opening the lid and uncovering the pot. You can then see the plump, white, steaming big buns.