Pork and Mushroom Vermicelli Buns

Overview

At the request of my snack foodie, who has been clamoring for vermicelli buns, let’s satisfy him once during the weekend!

Mix yeast and warm water.
Put the flour into a container, add yeast water and mix into a smooth dough.
Cover the kneaded dough tightly and let it rise for 30 minutes.
Prepare 400 grams of pork filling.
Soak the mushrooms and vermicelli two hours in advance (the mushrooms should be soaked longer)
Chop the soaked mushroom vermicelli and add it to the meat filling.
Add soy sauce, oyster sauce and Xo sauce. If you don’t have Xo sauce, you can substitute it with other sauces you like.
Add salt and sugar to suit your taste.
Just the right amount of pepper. In short, add whatever seasoning you like, and mix everything evenly.
Mix the vermicelli and mushroom meat stuffing. If you like the darker color, add two tablespoons of dark soy sauce.
Take out the risen dough, flatten it and divide it into equal parts.
Take a piece of dough and roll it into a round shape.
Wrap in fillings.
Pinch and close to complete.
Arrange all the shaped raw buns spaced apart into a steamer, cover tightly, and ferment for the second time until doubled in size. (The second fermentation is the key to the softness of the buns)
Pour water into the pot and bring to a boil. Put the cooked buns into the steamer and cover tightly. Steam over high heat for 20 minutes and then turn off the heat. Simmer for 5 minutes before opening the lid.
Finished product.