Fresh vegetarian steamed buns

Overview

In order to rush for work when I get up early in the morning, I often buy xiaolongbao from roadside stalls. However, the meat-filled ones are not hygienic, and the vegetarian ones are not steamed well, so I feel safe making them myself. Friends who don’t like meat can choose this fresh vegetarian steamed bun, which is delicious and nutritious. You no longer have to worry about not having anything to eat at work in the morning~~

Tags

• staple food
• home cooking
• chicken essence
• chinese cabbage
• egg
• flour
• fungus
• light soy sauce
• mushrooms
• onions
• peanut oil
• soft white sugar
• thirteen incense
• tofu
• yeast
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Prepare flour, sugar, and yeast.

   

2. 2 Put the sugar into the flour and stir evenly.

   

3. 3 Dissolve the yeast with warm water of about 30 degrees Celsius and let it settle for five minutes.

   

4. 4 Add the precipitated yeast water to the flour and stir the flour into a flocculent form.

   

5. 5 Knead the dough initially into shape.

   

6. 6 Use the strength of your wrists to knead the dough repeatedly. After kneading from the front, continue in the opposite direction. Repeat for about 10-15 minutes until the dough is very fine and smooth.

   

7. 7 Cover the kneaded dough with a lid to ferment. Fermentation takes a long time in winter, so I placed the basin next to the heater in the sun and fermented it for about 2 hours.

   

8. 8 The dough is ready when it rises until it doesn't bounce back when you poke a small hole with your finger. By comparison, the risen dough is light and large, about twice as big, and it will appear stringy when you pull it off.

   

9. 9 While the dough is fermenting, prepare the ingredients for the filling. Clean and set aside.

   

10. 10 Cut the mushrooms, soaked fungus, and Chinese cabbage into cubes and set aside.

    

11. 11 Fry the eggs into pieces and add to the fillings.

    

12. 12 Add the stuffing to the tofu, mash it with chopsticks, and mix evenly.

    

13. 13 Add chopped green onions, diced ginger, light soy sauce, peanut oil, sesame oil, thirteen spices, chicken essence, salt and other seasonings, stir well and set aside.

    

14. 14 Knead the dough into strips to remove air bubbles, cut into uniform dough balls, roll out and set aside.

    

15. 15 Put in an appropriate amount of filling, hold the dough sheet with your left hand, and pinch out pleats evenly with your right hand.

    

16. 16 Place washed and wrung wet gauze on the steamer in advance, then put the wrapped raw material into it and let it rise for five minutes.

    

17. 17 After the water boils, steam over high heat for 15 minutes. After turning off the heat, steam for 2 minutes. Open the lid and the fragrant buns are ready~