Vegetarian stuffed buns with cabbage and vermicelli

Ingredients: flour, yeast, cabbage, vermicelli, fungus, onion, ginger, salt, dark soy sauce, light soy sauce, soybean paste, five-spice powder

Specific methods

1. Steam the buns and knead the noodles first. Add 4 grams of yeast to 220 ml of warm water and stir evenly, then pour in 400 grams of flour and stir to form a dough, then knead into a smooth dough, seal it and set it aside to rise.

2. Next, start making the fillings. Pour a little more oil into the hot pan. When the oil is hot, add minced onion and ginger and stir-fry over low heat until fragrant.

3. Add 2 spoons of soybean paste, one spoonful of dark soy sauce, and 2 spoons of light soy sauce (the ratio of soybean paste, dark soy sauce, and light soy sauce is 2:1:2) and a little five-spice powder, and stir-fry over low heat to make the sauce. fragrance. Turn off the heat and set aside to cool.

4. Cut the cabbage into shreds, add appropriate amount of salt according to the amount of the dish, mix well, and marinate for about ten minutes.

5. There will be a lot of water in the pickled cabbage. Chop the cabbage and squeeze out the excess water.

6. Soak the vermicelli and fungus before making the noodles. Now wash the soaked fungus and vermicelli and chop them separately.

7. Put the fungus, vermicelli and chopped cabbage together, then pour in the sauce that was stir-fried earlier, then add a little chicken essence to increase the flavor, mix thoroughly and the filling is ready . At this time, you can smell the filling being particularly fragrant. Because the sauce is salty, the cabbage is also pickled with salt, and the amount of fungus and vermicelli is not large, so there is basically no need to add salt to the filling here.

8. Next, start making buns. Move the dough to the panel. You can use it whether the dough is fully risen at this time, because the wrapped buns need to be proofed a second time. It's fine as long as it's not over-risen. If it's over-risen, it will have a sour taste, so you need to add baking soda to neutralize it. Move the dough to the board, divide into small portions of even size, and knead each portion until smooth. The better the dough here is kneaded, the smoother the surface of the steamed buns will be.

9. Roll the dough into a bun wrapper that is thick in the middle and slightly thinner on the edges, wrap it with fillings, and shape it into buns the way you like.

10. Add water to the steamer and boil the water until it is warm, then place the wrapped buns on the steamer to allow the buns to rise a second time in a warm and humid environment. After about fifteen minutes, press the bun skin until it is elastic and does not collapse, then it can be steamed. Bring to a boil over high heat, turn to medium heat and steam for 15 minutes, then turn off the heat and simmer for 5 minutes.

Although the cabbage buns made this way are filled with vegan ingredients, they taste very good. The sauce is rich in flavor, soft and fragrant, and tastes better than big meat buns. Friends who love steamed buns must try it.