Mushroom Pork Buns

Overview

I really like mushrooms, so I tried making mushroom buns! Thin skin, plenty of filling, and delicious taste!

Dissolve the yeast in warm water relative to the flour and let it sit for 3 minutes to completely dissolve. Add to the flour, mix well, add warm water and knead into a smooth dough.
Cover with plastic wrap and place in a warm place to ferment
Add appropriate amount of salt, soy sauce, sesame oil, pepper powder, chicken essence, and vegetable oil to the meat filling, mix well; add chopped green onion, minced green onion, minced ginger, and pickled vegetables
Mix the meat filling and marinate for half an hour. Chop soaked shiitake mushrooms into fine cubes
Ferment until the dough doubles in size
Add diced mushrooms to the meat filling and mix well
Knead and deflate the dough, roll it into balls, and roll out the dough
Wrap in fillings and knead into buns
Put the buns into a steamer covered with a cage cloth
The steamer compartment can only hold 8 pieces at a time, and the remaining 8 pieces should be wrapped and placed on the curtain
Place the buns in 9 on a pot filled with cold water and let stand for 5 minutes. Steam over high heat for 20 minutes
Steamed buns
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