Green Pepper and Eggplant Parcel

Prepare the flour, add the yeast and sugar, and stir well.

Add warm water.

Stir until it forms large clumps.

Knead into a smooth dough, cover with plastic wrap, and let it ferment in a warm place until it doubles in size (with the current weather, about an hour and a half).

We take advantage of the dough fermenting to prepare the filling, getting eggplant, green peppers, and scallions ready.

Remove the stem from the eggplant, cut it into large slices, and then dice it.

Put into a large bowl, add salt, mix evenly, marinate for 10 minutes to release the water.

After a few minutes, the eggplant released a lot of water.

Cut the green peppers and scallions.

Clean the eggplants thoroughly, then squeeze out the water.

Add the diced green peppers and chopped green onions, season with salt, oyster sauce, and chicken bouillon, and stir-fry evenly.

Add five-spice powder and chili powder, and mix evenly.

Pour hot oil over it and mix well.

Green pepper and eggplant (bun) filling is fine.

The well-fermented dough.

Take out the dough and evenly divide it into 8 equal parts.

Take out a piece of dough, press to release the air, and roll it into a large dough sheet.

Put in the filling.

Shape it into a bun; just the raw bun dough is fine.

Place it in the steamer, let it rise for another 20 minutes. When the time is up, turn on the heat, steam for 15 minutes after it starts steaming, then turn off the heat and let it sit in the steamer for another 3-5 minutes.

Alright.

Finished product image.

Finished product image.

Full of filling, super flavorful.

One more picture.