Steamed Bun with Pickled Vegetables, Diced Bamboo Shoots, and Minced Meat Filling

After boiling the winter bamboo shoots in rice washing water for 10 minutes, rinse them with clean water and soak them for later use. Winter bamboo shoots are quite precious, so I also kept the tender bamboo shoot skins.

Wash the preserved mustard greens and soak them until soft for later use.

Pork is hand-chopped into mince.

Add a little oil to the pot and sauté the minced ginger until fragrant, then add the minced meat and stir-fry until crumbled. Next, add yellow wine to remove the smell, add soy sauce for color, and stir-fry evenly.

Squeeze the water out of the preserved mustard greens and put them in for stir-frying.

Cut the bamboo shoots into small cubes and continue stir-frying them.

Season with salt, sugar, five-spice powder, and pepper.

Cook the vermicelli in broth and soy sauce until soft, then chop it finely. If there is no broth, just cook it through in soy sauce and water.

Add the chopped vermicelli.

Mix the filling evenly and it is ready.

The dough that was prepared in advance has a honeycomb structure inside. Dough ratio: 800g flour, 400g water, 8g yeast, 5g sugar.

Let the wrapped buns rest for about 15 minutes.

Steam over boiling water for 17 minutes without opening the lid, then let it sit for 3-4 minutes before opening the pot.

The steamed buns are delicious with the stir-fried filling.