How to make mushroom and Chinese cabbage buns?

Among vegetarian buns, mushroom and cabbage heart filling is a very common type. The unique flavor of mushrooms can spread into the buns, making people feel as if they are biting off a piece of soft mushroom when eating. Making the filling and foreskin is quite difficult and requires careful work.

Mushroom and vegetable buns recipe and steps

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 into a dough with chopsticks. Knead the dough repeatedly with your hands, cover with plastic wrap and place in a warm place to ferment. When the dough doubles in size, fermentation is complete.

2. While the dough is fermenting, you can prepare the vegetable filling. Wash the vegetables and blanch them in boiling water. Immediately put them in cold water to cool. Drain the water, cut into small cubes and squeeze out the water. Wash the mushrooms and cut into small dices. Mix the diced green vegetables and diced mushrooms, add salad oil, sesame oil, salt, sugar and pepper and mix well.

3. Take out the fermented dough, knead it to release the air, and roll it into long strips to make dough pieces. Roll it into a round skin that is thick in the middle and thin around the edges. Wrap the fillings in it, and pinch the edge of the skin with the thumb and index finger of your right hand to pleat and knead it. Turn it once until the opening is closed and pinch it to seal. 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 will allow the temperature inside the steamer to slowly approach that of the outside world, so that cold air won't suddenly enter and cause the buns to become wrinkled.

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