Pumpkin and Mustard Green Tofu Buns

Overview

How to cook Pumpkin and Mustard Green Tofu Buns at home

Peel and slice the old pumpkin and steam it in a pot.
Use a spoon to mash it.
Mix flour and yeast and add pumpkin puree.
Knead into a smooth dough, cover with a damp cloth and leave in a warm place to ferment.
Leave the fermentation time to prepare the filling. Clean mustard greens.
Put in boiling water to blanch until soft, take out and let cool.
Squeeze out the water and chop finely.
Finely chop the tofu.
Put mustard greens, tofu, and dried shrimps in a large bowl, add oil, salt, minced garlic, and oyster sauce and mix well to form a filling.
After the dough has fermented, dip your finger in flour and poke it to make sure it doesn't collapse or shrink.
Take the dough out and place it on a chopping board, knead to deflate the dough, knead it until it is smooth, and roll it into a long strip.
Divide into small portions and flatten.
Roll it into a small round piece that is thick in the middle and thin around the edges, not too thin.
Add mustard green tofu filling.
Wrap into willow leaf buns.
Put it in a basket covered with corn leaves and let it rise. When the bun embryo becomes bigger and lighter, steam it in a pot with cold water. After the water boils, turn to medium heat for 12 minutes. Turn off the heat and steam for 5 minutes and open the lid.
Soft and delicious vegetarian stuffed buns.