Shiitake Mushroom, Bok Choy, and Pork Buns

Soak the shiitake mushrooms in advance, and clean the bok choy thoroughly.

Blanch the rapeseed in boiling water in batches for 15 seconds, then remove and put it in ice water to cool. Add a few drops of vegetable oil to the water used for blanching the rapeseed to keep it green. Shiitake mushrooms should also be blanched.

Squeeze out a little water from the cooled rapeseed, prepare the ingredients, and get ready to mince the meat filling.

Cut the pork into large pieces and put it into the Joyoung Dough and Meat Grinder - Dumpling Gadget Pro. The steel cup for grinding meat has a capacity of 3 liters, and putting in one jin of meat only fills less than half of it.

When mincing the meat, you need to hold down the 'grind meat' button without letting go. After pressing for 5 seconds, stop and open the lid to check. Surprisingly, the minced meat is ready so quickly; this speed is a bit too fast. The minced meat is very fine and smooth.

Pour out the minced meat, put all the bok choy in, and when it looks almost full, press and hold the 'chop vegetables' button for about 5 seconds. Look, the bok choy is chopped very finely.

Put the blanched shiitake mushrooms into the meat grinder, still using the 'vegetable grinding' mode, and after 6 seconds, the mushrooms are still broken into small pieces.

All the ingredients for the bun filling are ready. Start kneading the dough using a glass cup; using two cups separately prevents flavors from mixing. Put one pound of flour into the mixing cup, dissolve 3 grams of yeast in water, and pour it into the flour.

Hold down the 'Knead' button without letting go, watching the flour gradually turn into smooth dough; the 3.5-liter glass cup is large enough.

In just a few minutes, it turns into a smooth dough, and the meat grinder won't shake when kneading the dough.

Take out the dough and knead it a few times, then you can start rolling out the dough and making buns directly. This time, we are steaming the buns after a single fermentation.

First add salt to the minced pork and stir in one direction; when it becomes gelatinous, add light soy sauce and gradually add scallion-ginger water, mixing evenly. Squeeze out most of the water from the blanched bok choy, and mix it together with the shiitake mushrooms, minced pork, peanut oil, and salt. The filling for the buns is now ready. The amount of salt should be adjusted according to your family’s taste.

When making buns at home, you need to put more filling for them to taste good. Willow leaf buns can hold a lot of filling.

Place the wrapped buns into the steamer, adding cold water to the steamer in advance, and let them rest for 20-30 minutes. After resting, start steaming over low heat. Once steam appears, turn to high heat and steam for 15 minutes. Turn off the heat and let it sit for about half a minute before opening the lid to take out the buns.

Let's start eating the fragrant rapeseed and shiitake mushroom buns. The filling has never been this delicate, delicious.