Cucumber, fungus, ham and sausage buns

Overview

My husband loves to eat steamed buns, so in order to satisfy his taste, I tried to make them myself.

Place the washed cucumbers on the chopping board.
Then cut the cucumber into small dices.
Soak the fungus in boiling water first.
Chopped fungus.
Cut ham into cubes.
Then put the cut cucumbers, fungus, and ham sausage in the basin.
Chop green onions and chilies.
Put an appropriate amount of soybean oil in the wok, add the chopped green onion and chili pepper, stir-fry a few times, be sure not to fry the green onion black.
Then pour in the prepared diced cucumbers, chopped fungus, and diced ham sausage, stir-fry a few times, add an appropriate amount of soy sauce, refined salt, and bun ingredients, and stir-fry for a while. This is the fried bun filling.
This is the dough that has risen (omit the kneading step).
Place the dough on the chopping board and knead for a while to squeeze out the air, then cut it into small pieces of appropriate size, and use a rolling pin to roll it into a bun wrapper in the middle.
Then wrap it as shown in the picture.
Here are the buns all wrapped.
Add an appropriate amount of water to the steamer, heat it up, put the buns in and let them rest for about ten minutes. Then steam over high heat for fifteen minutes, then turn off the heat and wait for five minutes.
These are steamed buns.
Then lift them all out of the pan and you're done.