Carrot and vermicelli vegetarian bun filling

Grate the carrots, cut the soaked vermicelli into one-inch segments, chop the leeks, mash the cooked eggs, and place them in a bowl. Add an appropriate amount of salt, a little dark soy sauce, five-spice powder, chicken essence, and olive oil for seasoning, then stir evenly clockwise with chopsticks.

Add yeast and warm water to the flour, stir into a flaky mixture, let it rise until doubled in size, and knead into a smooth dough.

Roll into long strips and cut into evenly sized pieces.

Roll the bun dough into a shape that is thicker in the middle and thinner around the edges.

Wrap in the filling.

Already wrapped.

Place in a steamer with cold water, bring to a boil over high heat, then reduce to medium heat and steam for fifteen minutes. Turn off the heat and let it sit for five minutes.

Already steamed.

Finished product image.

Tear it apart, and the aroma fills the nose.