Vegetable and Mushroom Buns

Overview

Shiitake mushrooms can be used fresh or dried. The dry ones need to be soaked in water to soften them.

Add 240 grams of warm water, 5 grams of yeast, 5 grams of white sugar, and 500 grams of flour. Knead the dough until it is smooth (knead it by hand for more than a hundred times).
Wash the vegetables.
Boil the water, add the vegetables and blanch them.
Drain the green vegetables and chop them into small pieces. (You don’t need to chop the vegetables too much.) Chop the mushrooms as well.
Add salt, oyster sauce and sesame oil, stir well and set aside.
Ferment until doubled in size. (When the weather is cold, put it in a steamer at about 50 degrees for fermentation)
After fermentation, deflate the dough (knead it for a hundred times), take an appropriate amount of dough, and flatten it.
Use a rolling pin to roll out the dough and add the prepared filling.
Wrap it up.
Place in steamer basket.
Leave to ferment until doubled in size.
Steam over high heat for 15 minutes and simmer for 5 minutes.