Pork buns with mushrooms and carrots

Overview

I haven’t made steamed buns for a long time and I’m really craving it. I took advantage of my vacation to weed and get back to work😜

Mix warm water and yeast.
Place flour in a large bowl, add yeast water and knead into a smooth dough.
Cover the kneaded dough tightly and let it rest.
Soak the mushrooms in advance, wash and chop them into small pieces.
Prepare 50 grams of washed dried shrimps. (Please ignore the melon next to it)
Wash and chop the carrots, onions, and mushrooms, and add the shrimp skin to the pork filling and mix.
Add salt soy sauce and various seasonings of your choice. (For example, if you like spicy or sour, adjust it according to your own taste)
Set aside the prepared filling.
Take out the risen dough, flatten it and deflate it, and cut it into equal portions.
Take a small embryo and roll it into a thick round piece.
Wrap in fillings.
Pinch the closure tightly.
Place all the shaped buns into a steamer and ferment them for the second time until doubled in size.
Pour an appropriate amount of water into the pot and bring to a boil, put in the second-raised raw buns, cover the pot tightly, and steam over high heat for 20 minutes, then turn off the heat. Turn off the heat and simmer for 5 minutes before opening the lid to prevent the buns from sinking.
Finished product.