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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 2 conpoy and 30g shiitake mushrooms in water for 5 hours in advance.
Watch out
Shiitake mushrooms and conpoy must be thoroughly soaked, otherwise they will remain hard inside after steaming.
Pour 600g plain flour, 6g yeast, 6g baking powder, 30g sugar, and 1g salt into a large bowl, mix with chopsticks. Gradually add 300ml water while stirring. Knead with hands like washing clothes by pushing and rolling to incorporate air and build gluten until smooth and non-sticky.
Watch out
Add water gradually in batches, otherwise pouring too much at once will make the dough too wet to form.
Place the dough ball into the pot, cover with lid, and rest for 10 minutes to relax.
Watch out
The lid must be tightly covered, otherwise the surface will dry out and form a hard crust.
Knead the dough again for 2.5 minutes after resting. Coat the surface with a thin layer of oil, place back in the pot, cover and proof for 90 minutes until doubled or tripled in size.
Watch out
Proofing time must be sufficient, otherwise under-proofed buns will turn out dense and tough instead of fluffy.
Boil a pot of water, add 0.5tsp sugar, 0.5tsp salt, and 1tsp cooking oil. Blanch 500g Shanghai pakchoi until soft, turn off heat, remove and plunge into iced water, rinse with cold water. Squeeze out excess water thoroughly, finely chop, squeeze out water again. Season with 0.25tsp salt, 1tsp sesame oil, and 2tsp cooking oil, mix well.
local_fire_departmentHigh heat blanch for 3 to 5 minutes until softWatch out
Vegetables must be thoroughly drained and squeezed dry, otherwise the filling will release water and make the wrappers soggy.
Must wash hands thoroughly after handling raw pork to prevent cross-contamination of other ingredients.
Place 300g minced pork and 0.75tsp salt into a large bowl. Mix 2tsp potato starch into 100ml conpoy water. Stir and beat minced pork by hand for 4 minutes. After 2 minutes, add 0.5tsp ground pepper and 2tsp soy sauce, mix well, then add 0.5tsp sugar. Slowly pour in conpoy water in batches until absorbed. Add shredded conpoy, chopped mushrooms, 30g shallots, 30g ginger, and prepared pakchoi, mix thoroughly. Chill filling in fridge for 1 hour.
Watch out
Conpoy water must be added gradually, making sure each portion is fully absorbed before adding the next, otherwise the meat will not bind properly.
Check proven dough by poking a hole; if it doesn't spring back, it's ready. Take dough out onto a floured worktop, flatten and roll into a cylinder. Slice dough into 45g pieces with a knife, flatten each, roll into a ball, and put into a plastic bag to prevent drying.
Watch out
Divided dough pieces must be sealed in a plastic bag, otherwise they will dry out and become impossible to roll or seal.
Take out a dough piece, roll out with a rolling pin, keeping the center thick and edges thin. Gently pull the dough with left hand while rolling with right hand. Take filling from fridge, place 1 tbsp in the center. Pleat and pull the wrapper with right hand, then seal the top firmly into a ball-shaped bun.
Watch out
The center of the wrapper must be thicker than the edges, otherwise the bottom will be too thin and burst when holding juicy filling.
Prepare a 27cm steamer, line with folded and perforated steamer paper. Place 7 wrapped buns inside, rest for 15-20 min to double in size. Before finishing, spray some water on the buns using a spray bottle, cover with lid, and place the steamer over a pot of warm water to rest for 15 min.
Watch out
Spray just enough to slightly moisten the surface, too much water will make the wrapper soggy and unevenly risen.
Be careful of steam burns when moving the hot steamer or opening the lid; use oven mitts or a towel.
After proofing, turn on stove to medium-high heat. Once steam comes out from the pot, start timing and steam for another 15 minutes. When done, turn off heat, do not open lid yet, rest for 5 minutes before opening the lid, and take out the buns.
local_fire_departmentMedium-high heat steam for 15 minutesWatch out
Must rest for 5 minutes after turning off heat before opening the lid, otherwise exposure to cold air will cause the wrappers to wrinkle.
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