How to make mushroom and vegetable dumplings delicious

Shiitake mushrooms not only go well with some meats, but they can also be made into vegetarian fillings. They have a relatively high nutritional value and can play a very good role in promoting weight loss and lowering cholesterol. For example, they can be made into shiitake mushroom and vegetable buns, which not only taste good but also have good health effects. The method is also relatively simple. People with high blood lipids and high blood pressure can eat some of them appropriately.

Mushroom and Vegetable Buns

1. Dissolve the yeast powder in warm water at about 30 degrees and let it stand for 5 minutes, then slowly add it to the basin and stir it with chopsticks to form a dough.

2. Knead the dough repeatedly with your hands, cover with plastic wrap and place in a warm place to ferment

3. When the dough doubles in size, fermentation is complete.

4. While the dough is fermenting, you can prepare the filling. Wash the vegetables and blanch them in boiling water. After blanching, immediately put them in cold water to cool. Drain the water, cut them into small pieces and squeeze out the water.

5. Wash the mushrooms and cut them into small pieces

6. Mix the diced greens and diced mushrooms, add salad oil, sesame oil, salt, sugar, and pepper and mix well.

7. Take out the risen dough, knead and deflate it, roll it into long strips to make a dough, roll it into a round skin that is thick in the middle and thin around the edges, wrap the fillings in it, pinch the edge of the skin with the thumb and index finger of your right hand to fold and knead it

8. Turn it once until the opening is closed and pinch it to seal.

9. Put cold water in the steamer, put all the prepared bun dough into the steamer and let it rest for 20 minutes, then boil the water over high heat, steam for 8 minutes after the water starts to boil, turn off the heat and let it sit for 5 minutes before slowly lifting the lid and taking out the buns. This allows the temperature inside the steamer to gradually approach that outside, so that cold air does not enter all at once and cause the buns to wrinkle.

Production Tips

1. When blanching the vegetables, add a little salt and oil to the boiling water. This can lock in the nutrients and maintain the color. The blanching time should be short and quickly removed from the boiling water and placed in cold water.

2. Do not steam the vegetarian buns for too long. If you steam them for too long, the vegetables will turn yellow and their taste will be bad.

3. Don’t make too many buns with vegetable filling at one time. It is best to eat them all in one meal. Green leafy vegetables will produce nitrite if left for a long time, which is bad for your health.

I made a lighter meal, mushroom and vegetable buns with white porridge. The girl who loves meat said it would not taste good without meat when she took it in her hand. After eating two, she changed her mind and told me: buns without meat are not bad.