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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Place 55g of dried shiitake mushrooms in a bowl, add enough water to soak them for later use.
Watch out
The mushrooms must be fully soaked and softened, otherwise they will remain hard and affect the filling quality.
Mix 500g all-purpose flour with 3g salt and 3g baking powder, add 130g hot water (about 90°C) and mix well, wait for it to cool; dissolve 5g yeast and 10g sugar in 150g room temperature water to make yeast solution, check the dough is not hot and add the yeast solution, then add 20g lard, knead the dough for 3-5 minutes until basically smooth, cover and rest for 5 minutes, knead simply to smooth and round it tightly, cover with plastic wrap and ferment to double size (about 40-50 minutes).
Watch out
The hot water should be about 90°C. Add it gradually while stirring to prevent uneven lumps in the dough.
Add a little cooking oil, salt, and baking soda to boiling water to help set the color of the vegetables, blanch 1000g of washed bok choy briefly, turn it over and remove; plunge into ice water to cool quickly, chop the cooled bok choy to the size of a fingernail, and finally squeeze out excess water.
local_fire_departmentBoiling over high heatWatch out
Blanching time must be short
remove as soon as it softens, otherwise it turns yellow and mushy
Cut the soaked shiitake mushrooms into small pieces, chop the carrots similarly, pour cooking oil into the wok, and stir-fry the mushroom and carrot pieces until cooked.
local_fire_departmentMedium heat stir-fryWatch out
The mushrooms and carrots must be fully cooked and excess moisture removed, otherwise the filling will taste raw.
Pour the stir-fried mushroom and carrot mixture into the bok choy, add 3g salt, 2g MSG, 1g white pepper, 20g light soy sauce, 10g oyster sauce, 10g sugar, and 10g sesame oil, mix well for later use.
Watch out
The seasonings must be thoroughly mixed, otherwise some parts will be too salty or bland.
Poke a hole in the fermented dough to test; if it doesn't collapse or spring back, fermentation is complete. Dust the workstation with flour, roll the dough into a log, divide into 12 dough pieces, cover with plastic wrap to prevent moisture loss. Take a piece, dust with flour, roll crosswise first, then roll from the edges inward to make a wrapper that is thick in the middle and thin at the edges.
Watch out
The wrapper must be thick in the middle and thin at the edges, otherwise the bottom may break or be too thick after steaming.
Fill the wrapper with the prepared filling, pleat and seal the bun using your preferred technique, place on parchment paper in a steamer basket, and cover with the lid to prevent moisture loss.
Watch out
The seal of the bun must be pinched tightly, otherwise juices will leak and it may crack during steaming.
Heat the water in the steamer until small bubbles just start to form, then turn off the heat, place the steamer on top, and let the buns rest and ferment for 15 minutes.
local_fire_departmentWarm water residual heat fermentationWatch out
The water temperature must not be too high
turn off the heat as soon as small bubbles appear, otherwise the bottom wrapper will cook
Be careful not to get burned when moving or touching the hot steamer; use heat-resistant gloves or an insulated cloth.
After 15 minutes, the buns have visibly increased in size and slowly spring back when pressed with a finger; turn on the heat, start timing once steam rises from the top of the steamer, and steam over high heat for 15 minutes.
local_fire_departmentHigh heat steam for 15 minutesWatch out
You must wait until steam rises from the steamer before timing
insufficient time will result in undercooked buns
When 15 minutes are up, turn off the heat, let the steamer sit in the pot for 3 minutes, then remove it, let it rest for another 2 minutes before opening the lid to enjoy.
Watch out
Do not open the lid immediately after steaming, otherwise the buns will shrink and collapse when hitting cold air.
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