Steamed stuffed buns with moss

Steamed stuffed buns with moss

Overview

The moss sprouts in spring are relatively fresh and tender, so it’s not a bad idea to blanch them and fry them to make stuffing for steamed buns.

Tags

Ingredients

Steps

  1. Knead the dough with flour, 260 grams of water and yeast, and ferment it at room temperature. The picture shows the fermented dough;

    Steamed stuffed buns with moss step 1

  2. Wash and blanch the moss;

    Steamed stuffed buns with moss step 2

  3. Cut the moss into fine pieces;

    Steamed stuffed buns with moss step 3

  4. Add ginger powder, cooking wine, light soy sauce, chicken essence, salt, and a little water to the meat filling, and stir into a meat filling;

    Steamed stuffed buns with moss step 4

  5. Collect the meat filling and moss in a basin, season the moss with appropriate amount of salt;

    Steamed stuffed buns with moss step 5

  6. Add appropriate amount of vegetable oil and mix thoroughly;

    Steamed stuffed buns with moss step 6

  7. Stir the lettuce and meat filling together;

    Steamed stuffed buns with moss step 7

  8. After the dough is kneaded and smooth, cut it into moderately sized balls and roll it into a bun wrapper that is thin on all sides and thick in the middle;

    Steamed stuffed buns with moss step 8

  9. Wrap in appropriate amount of fillings to make steamed buns;

    Steamed stuffed buns with moss step 9

  10. Cover with corn husks, put the buns into a steamer, and let them proof for the second time. There is cold water in the pot, but don’t turn on the heat. Let it proof for 15-20 minutes. The time depends on the indoor temperature;

    Steamed stuffed buns with moss step 10

  11. After waking up, put the pot on low heat, then turn to medium high heat, steam for 15 minutes, stop for 30 seconds, open the lid, and take the buns out of the pot.

    Steamed stuffed buns with moss step 11