Cabbage Steamed Buns (Old Dough Method)

Name: Cabbage Steamed Buns (Old Dough Method)
Ingredients: 3 3/4 cups all-purpose flour (about 470 grams); 1/4 cup whole wheat flour (about 30 grams); 1 cup water (about 250 ml); 1 1/2 teaspoons active dry yeast (about 5 grams); 1 teaspoon baking powder (about 5 grams); 2 tablespoons sugar (about 30 grams); 1/2 head green cabbage; 1 carrot; 2 small shallots; tofu skin (yuba); 10 dried shiitake mushrooms; cellophane noodles (mung bean vermicelli)

purple sky @Huikhing

桃園區, 臺灣, 台湾

This is not a vegetarian recipe because it contains fried shallots, but it is entirely plant-based.

purple sky @Huikhing

桃園區, 臺灣, 台湾

This is not a vegetarian recipe because it contains fried shallots, but it is entirely plant-based.

Saved

Ingredients

Dough
3 3/4 cupsall-purpose flour (about 470 grams)
1/4 cupwhole wheat flour (about 30 grams)
1 cupwater (about 250 ml)
1 1/2 teaspoonsactive dry yeast (about 5 grams)
1 teaspoonbaking powder (about 5 grams)
2 tablespoonssugar (about 30 grams)
Filling
1/2 headgreen cabbage
1carrot
2small shallots
tofu skin (yuba)
10dried shiitake mushrooms
cellophane noodles (mung bean vermicelli)

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Steps

1

Mix the dough ingredients and knead until smooth. Place the dough in a plastic bag and let it ferment in the refrigerator at a low temperature for at least 16 hours to develop the old dough flavor.
2

Soak the cellophane noodles until soft, then cut them into short pieces. Shred the cabbage and toss it with 2 tablespoons of salt to wilt.
3

Heat oil in a pan and sauté the shallots, shredded shiitake mushrooms, and tofu skin until fragrant.
4

Add shredded carrot, then season with soy sauce and white pepper.
5

Combine the sautéed mixture with the wilted cabbage and cellophane noodles. Add more salt, white pepper, and a drizzle of sesame oil to taste.
6

Divide the dough into small pieces. Roll each piece into a round, making the center thicker and the edges thinner. Place the filling in the center and wrap to seal.
7

Place the buns in a steamer with cold water. Let them rest for 15 minutes. Cover the buns with a cloth and put on the lid. Steam over medium-high heat for 10 minutes, then slightly open the lid and steam for another 5 minutes. Turn off the heat and let them sit for 5 minutes before removing from the steamer.