Vegetarian buns with cabbage stuffing are a very popular Chinese dim sum that is loved by everyone for its thin skin and filling, and delicious taste. The following is the detailed preparation of cabbage stuffed vegetarian buns, which need to be divided into four parts: preparing the dough, making the filling, wrapping the buns, and steaming the buns.
1. Prepare the dough.
Ingredients: 500 grams of all-purpose flour, 250 grams of warm water, 5 grams of yeast, 10 grams of sugar.
Steps: Add the yeast and sugar to warm water, stir well, and let stand for 5 minutes until the yeast is activated.
Slowly pour the activated yeast water into the flour, stirring as you pour until the flour completely absorbs the water.
Knead the dough on a cutting board until smooth, return to the bowl, cover with a damp cloth or plastic wrap and let rise in a warm place until twice the size (about 1 hour).
2. Make the filling.
Ingredients: 1 Chinese cabbage, 10 dried shiitake mushrooms, 1 carrot, appropriate amount of fungus, 1 handful of vermicelli, appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of white pepper.
Steps: Wash and chop the Chinese cabbage, add an appropriate amount of salt and mix well, marinate for 10 minutes, squeeze out the water and set aside.
Dried shiitake mushrooms and fungus are soaked in advance and chopped;Shredded carrots;Vermicelli cooked and finely chopped.
Add an appropriate amount of cooking oil to the pot, add mushrooms, fungus, and carrots and stir-fry until they are broken, add vermicelli and stir-fry evenly.
Pour the chopped Chinese cabbage into the pot, add an appropriate amount of salt, light soy sauce, sesame oil and white pepper to taste, stir-fry evenly and set aside.
3. Wrap buns.
Steps: Take out the dough and knead it well, and then knead it into long strips and cut it into small pieces of uniform size.
Roll out the small dosers into a round skin with a thick middle and thin edges.
Take a piece of skin, put an appropriate amount of filling, and knead the pleats to form a bun blank.
Place the wrapped buns in a steamer basket or steaming grid, cover with a lid and let them ferment for a second time (about 20 minutes).
4. Steamed buns.
Steps: Add water to the steamer and bring to a boil, and put in the raw buns after the second fermentation.
Steam on high heat for 15 minutes, turn off the heat and simmer for 3 minutes, then open the lid and take out the buns.
Serve the hot vegetarian buns on a plate and enjoy.
Follow the steps above to make a delicious cabbage stuffed vegetarian bun. Pay attention to the temperature and humidity during the fermentation process to keep the dough fermenting better.
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