Vegetarian buns

Mix all the ingredients in the dough together and knead into a smooth dough. Cover with plastic wrap and leave in a warm place to ferment.

Prepare the filling. Chop the ginger and chop the green onions.

Cut the tofu into small cubes.

Pour an appropriate amount of oil into the pot, not too much. Add vermicelli and fry until vermicelli becomes fat. Since it is made at home, use less oil and the vermicelli can be fried in three or four times.

Half a handful of fried vermicelli.

In the oil left in the pot, add minced ginger, diced tofu, and five-spice powder and stir-fry until the tofu is brown, turn off the heat and set aside.

Wash and chop the cabbage, add appropriate amount of salt to remove the moisture.

Add the fried vermicelli, crush it gently with your hands, and mix evenly so that the vermicelli can fully absorb the water in the cabbage.

Add diced tofu, light soy sauce, oyster sauce, and pepper and stir evenly.

Add dried shrimps and chopped green onions and stir evenly.

Finally pour in sesame oil and mix well. The stuffing is ready.

Let the dough rise until doubled in size.

Sprinkle dry flour on the countertop, continue to knead the dough, remove air bubbles, and divide into equal portions.

Roll it out into a dough that is slightly thicker in the middle and slightly thinner on the edges.

Take a wrapper and put appropriate amount of filling into it.

Wrap all the dough in turn, cover with plastic wrap and leave for about 25 minutes. Pour cold water into the pot, steam for about 15 minutes after the water boils, turn off the heat and simmer for three minutes.

Finished product. The bun itself is relatively bland. If you like a strong taste, you can add chili oil and vinegar.

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