How to make vegetarian stuffed buns

Baozi is a common type of pasta, and there are many ways to make it. Generally speaking, it can be divided into vegetarian buns and meat buns. There are also many ways to make vegetarian buns. Many vegetables and some edible fungi can be used to make buns. For example, buns with fennel filling and buns with leek and egg filling are all famous vegetarian buns. They are low in calories, will not cause weight gain, and taste delicious.

Fennel stuffed buns

Ingredients : 300g fennel, 100g minced meat, 300g flour, 5ml yeast powder, 150g water, 70g warm water, salt, light soy sauce, oyster sauce, white pepper, ginger powder, sesame oil, corn oil. Method: 1. Ingredients for dough: 5ml yeast powder, 300g flour, 150g water, 70g warm water. 2. Production: (First make the dough) Put the yeast in warm water not higher than 35° and stir to dissolve. 3. Slowly pour into the flour, stirring from side to side. Then slowly pour 150 grams of water into the flour. Please do not pour it all at once, stir while pouring. Because the water absorption of flour is different, please arrange the amount of water according to the actual situation. Stir until it becomes the shape in the picture, which is called "laosuo" in Beijing dialect. 4. Then knead the dough into a ball with your hands, cover it with plastic wrap, and put it in a warm place to ferment for about 40-60 minutes. 5. After fermentation, the dough should be twice as large as before fermentation.

6. Ingredients for filling: 300 grams of fennel, 100 grams of minced meat, salt, light soy sauce, oyster sauce, white pepper powder, ginger powder, sesame oil, corn oil 7. Preparation (mixing filling): While the fermentation time is going on, we prepare the filling. First, break up the minced meat, then add salt, white pepper powder, ginger powder, oyster sauce, and light soy sauce and mix well in one direction. 8. After adjusting the taste, add appropriate amount of sesame oil and mix well. Slowly add clean water, stirring in one direction while adding until it becomes a sticky paste. 9. Wash and drain the fennel in advance, then use a spatula to chop the drained fennel. 10. Add the chopped fennel to the mixed meat filling and stir well. Adjust the taste with salt, drizzle with corn oil and mix well. 11. Ingredients: leavened dough, fennel filling. 12. Production (making dumplings): Knead the fermented dough into long strips and pinch them into pieces. The size is not limited, but please pinch them evenly. Roll into dough and add fennel filling. 13. Wrap into buns one by one and place on the chopping board to relax for 5-10 minutes. 14. At this time, we can cook the pot. Pour an appropriate amount of water into the pot, boil it, and steam it. 15. Put the soaked and wrung cloth in the steamer, put in the buns, cover the pot, and cook on medium heat for about 15 minutes.

Chive stuffed buns

Ingredients: 200 grams of flour, 2 grams of dry yeast, leeks, eggs, salt. Method: 1. Dissolve 200 grams of flour and 2 grams of dry yeast in warm water. 2. Pour the dissolved yeast water into the flour and knead it into dough. 3. Put the dough in the bowl, cover it with a lid, and leave it at about 30° for two hours. 4. Pick the leeks, wash them, and drain the water. 5. Add oil to the pan, heat it, and fry the eggs. 6. Mix the leeks and eggs, and add a little salt. 7. When the dough rises to 2-3 times its original size, it means that the dough has risen. 8. Take out the dough and continue to knead it. Roll the dough into long strips and pinch it into equal-sized pieces. 9. Roll the dough into thin slices, wrap the fillings, fold along the edges with your fingers, and pinch the mouth to close. I also made a few weird-looking steamed buns, haha. 10. Steam them in a pot for ten minutes, and the plump white and white leek-stuffed buns are ready!

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