Many people are very good at cooking vermicelli. Especially in the deployment of vermicelli fillings. When vermicelli is mixed with many vegetables, it can make different delicacies. Among them, pumpkin vermicelli stuffing is the most suitable for making buns. The fragrance of pumpkin and the taste of vermicelli make steamed stuffed bun, a staple food, have different tastes. So, how to make pumpkin vermicelli stuffed buns? Let's teach you!

foodstuff

Stuffing materials: pumpkin 500g, vermicelli, shrimp skin, onion 10 root, ginger, star anise, soy sauce, salt, edible oil and sesame oil.

Dough material: 500g flour, 250ML water and 5g baking powder.

Stuffed bun

Peel the pumpkin, wipe or shred it, marinate it with a little salt 15-20 minutes, squeeze out the water and put it in a pot;

Soak vermicelli in warm water until soft, chop and put into pots;

Chop the onion and ginger, wash and drain the shrimp skin, add oil to the pot, heat the star anise until the star anise is fragrant, turn off the heat, add the minced onion and ginger while it is hot and mix well, then add the shrimp skin, and pour a proper amount of soy sauce and sesame oil and mix well;

Cool 3 and pour it into a bowl filled with pumpkin and vermicelli and mix well. See if you need to add more salt according to your personal taste. Mix well and serve as stuffing.

Because the vegetarian stuffing may produce a small amount of water after being mixed, it must be mixed well before wrapping, which can reduce the water output.

Dough making

Add the baking powder to the flour, mix it slightly, add water in several times, and finally knead it into dough, and wake it up to twice its size.

Put the fermented dough on the chopping board, sprinkle some dry flour on the chopping board, knead the dough again to exhaust the air, cover it with plastic wrap for secondary fermentation, and ferment it again to twice its size.

Making steamed stuffed bun

Knead the secondary fermented dough into long strips and pull them into small doses;

Press each pill flat, roll it thin, wrap it in the prepared stuffing, and knead it into buns;

Add cold water to the steamer, spread the drawer cloth, put the wrapped steamed buns into the steamer, don't fire yet, cover the lid, and then wake up 15-20 minutes;

Fire, low and medium fire first 10 minute (this can make the steamed buns wake up further in the process of cold water getting warmer), then turn on high fire to boil, and steam for 10 minute to turn off the fire.

Don't open the lid immediately after turning off the fire, steam for 3-5 minutes before opening the lid and uncovering the pot. At this time, you can see the big steamed buns that are fat and noisy.