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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Take 180g of warm water, add 3g of active yeast and 3g of sugar, stir well and let sit for 5 minutes to activate the yeast.
Watch out
The water temperature must not be too high, otherwise it will kill the yeast and cause fermentation to fail.
Add 1.5g baking powder and 15g lard to 300g all-purpose flour, pour in the yeast water to form a dough, let rest for 15 minutes, then knead thoroughly until smooth.
Watch out
Water should be added to the flour in batches, otherwise the dough will be too wet and hard to knead smooth.
Cut white bean curd into small cubes and blanch in boiling water for 2 minutes; dice fresh shiitake mushrooms and cabbage.
Watch out
Remember to drain the water after dicing the vegetables to avoid the filling being too watery.
Add mushrooms, bean curd, chopped green onion, ginger, 3 tbsp light soy sauce, 1 tbsp dark soy sauce, salt, sugar, 1 tbsp yellow soybean paste to the minced pork, mix well, then add oil, sesame oil, five-spice, and cabbage.
Watch out
Stir the meat filling in the same direction when seasoning until it becomes sticky and elastic.
Let the kneaded dough ferment for about 1 hour until it doubles in size, and a poked finger hole does not spring back.
Watch out
The fermentation environment temperature must not be too low, otherwise the time needs to be extended.
Take out the fermented dough, knead thoroughly to expel air, roll into a long log and divide into 12 small pieces of about 42g each, then round and flatten them.
Watch out
Air expulsion must be thorough, otherwise the steamed buns will have large internal cavities or rough texture.
Roll the dough piece into a wrapper with thin edges and a thick center, add the meat filling, pleat about 12 folds from the edge, pull upward and pinch tightly to close.
Watch out
The closure must be pinched tightly, otherwise the juices will leak during steaming.
Place the wrapped buns in the steamer leaving enough space, and conduct a second fermentation for about 30 minutes until enlarged and springs back when touched.
Watch out
Do not over-ferment the second time, otherwise the steamed buns will collapse and look unattractive.
Be careful of steam burns when moving hot steamers or opening lids, wearing heat-resistant gloves is recommended.
Once water boils, put on the steamer and steam on high heat for 12 minutes, then remove and serve.
local_fire_departmentHigh heat 12 minutesWatch out
Do not open the lid immediately after steaming, let sit for 3 minutes to prevent collapsing from temperature shock.
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