Materials:
- Crust:
- Medium Gluten Flour: 300 grams
- Yeast: 3 grams
- Warm Water: appropriate amount
- Filling:
- Bok choy: appropriate amount
- Shiitake mushrooms: Suitable amount
- Dried tofu: Suitable amount
- Ginger and garlic: Suitable amount
- Cooking oil: Suitable amount
- Soy sauce: Suitable amount
- Salt: Suitable amount
- White pepper: Suitable amount
Steps：
1. Prepare the crust: Combine the medium gluten flour with yeast and mix with lukewarm water gradually to form a dough. Knead until smooth and elastic. Let dough rise in a warm place until doubled in size.
2. Prepare the filling: Wash and chop the cabbage, dice the mushrooms and dried tofu, and mince the ginger and garlic.
3. Stir fry the stuffing: Heat a pan with cooking oil, add ginger and garlic and sauté until softened.
4. Seasoning: Add appropriate amount of soy sauce, salt and white pepper, adjust according to personal taste. Continue to stir-fry evenly to flavor the filling.
5. Stir-fry until cooked: Stir-fry the filling until the cabbage becomes soft and cooked and the flavors of the mushrooms and dried tofu are incorporated.
6. After the crust has fermented, take out the dough, knead until smooth, divide into small doses and roll out into thin skins.
7. Breading: Put the fried veggie filling on the crust and wrap it into the shape of a bun.
8. Steam: Place the wrapped buns in a steamer and steam on high heat for 10-15 minutes until the buns are cooked through.
9. Steam: Once steamed, turn off the heat and leave it for a little while, then take it out and serve.
The above are the basic steps to make veggie stuffed cabbage buns, you can also adjust and improve it according to your personal taste and preference by adding other vegetables or seasonings to increase the texture and layers. Last but not least, remember to consume the steamed veggie stuffed cabbage buns in time to keep the texture of the buns and the flavor of the filling.