Ingredients?

Chicken greens

Fresh mushrooms

Salt

White sugar

Chicken essence

Edible oil

Sesame oil

Pepper powder

Low powder 150g

High powder 100g

Water 125g

Yeast 3g

How to make mushroom and vegetable buns?

Melt the yeast in warm water and let it sit for 5 minutes. Mix high and low flour, add yeast water and knead into a ball, let it sit for 5 minutes, then continue kneading until the dough is smooth.

Put the dough into a basin and ferment until doubled in size.

While the dough is fermenting, make the bun filling. Boil a pot of hot water, add washed green vegetables, blanch them briefly and then drain them in cold water. Take them out, mince them and squeeze out the water.

Remove the stems of fresh mushrooms, wash them, chop them into pieces and mix them with the chopped green vegetables. After mixing well, add seasonings, cooking oil and sesame oil and mix well.

After the dough has risen, take it out and knead it evenly again. Add a small amount of 25g each and roll it out into a thick bun dough with thin sides.

Take a piece of dough, hold the bottom slightly with the middle two fingers of your left hand, put the prepared filling in the middle, pinch one fold next to the other with the thumb and index finger of your right hand, and finally gather the top.

Pour enough water into the steamer, place the steamer paper on the steamer drawer and put the wrapped buns in. Leave enough space between each to let them rise for fifteen minutes before steaming on high heat. After putting on the steam, turn to medium heat and steam for about 12 minutes, then turn off the heat and simmer for five minutes before opening the pot.