Ingredients ?

Flour 500g

Yeast 2 tsp

Baking powder 1 tsp

Warm water 250ml

Brussel sprouts Approx. 1kg

Mushrooms Moderate amount

Vermicelli 1 handful

Eggs 4

Scallion 1 stalk, chopped

Sesame oil 2tbsp

Salt

Pepper

Pinch of five-spice powder

Pinch of sugar

How to make Shiitake Mushroom and Green Vegetable Buns ?

First, soak the mushrooms and vermicelli in warm water. Wash the bok choy and control the water.

Mix the flour, yeast powder and baking powder and stir slightly. Pour in warm water (water temperature should not exceed 40℃), stir with chopsticks or a mixer to form a snowflake shape, then knead by hand to form a smooth dough, cover with a damp cotton cloth, and ferment to double its original size. The dough should be double in size. When numerous small bubbles appear in the dough and form a honeycomb, it is almost ready. It will take about 1 hour and a half.

While the dough is rising, prepare the filling. Wash and chop the bok choy, but don't chop it as finely as you would the cabbage, kill the water and squeeze it dry. Mushrooms chopped, vermicelli chopped.

Heat 2 tablespoons of oil in a wok over medium heat, and crack 4 eggs into the wok, stirring rapidly as you do so, so that the scrambled eggs are egg-white, egg-white, and tender. Remove from heat and set aside to cool.

Reheat the wok again, this time using a small amount of oil, and sauté the chopped mushrooms for a few minutes to bring out the flavor, then remove from the pan and cool.

Heat the wok again (don't worry, the bok choy needs to be sauteed a bit to make it more flavorful and to keep the green color), and saute the chopped bok choy a bit, don't salt it or it will get watery.

Mix the scrambled eggs, mushrooms, bok choy and chopped vermicelli together and mix well. Continue to heat the pan, this time pour about 3 tablespoons of oil, then stir in the chopped green onion, and pour it into the filling once it smells of green onion. Add pepper, a pinch of five-spice powder, a pinch of sugar (sugar makes the vegetables taste better), two tablespoons of sesame oil and mix well. Don't put the salt in first, put it in before the final wrapping, otherwise the filling will be watery.

Raise the dough and knead it again and again, dividing it into 2-3 smaller portions, then let them continue to rise for about 30 minutes. Then form each dough into a noodle gizmo, press the gizmo, and roll it out (this is something all pasta makers do, right?).

At this time, salt the bun filling and stir it. It's ready to be wrapped. Packed buns room temperature rise 15 - 20 minutes or so, on the pot of cold water steaming, on the gas after about 15 minutes or so can be. Do not open the pot immediately after turning off the fire, after about 5 minutes and then open the lid, otherwise the buns will shrink back in the cold.