1. Mix all the ingredients of the dough, knead it into a smooth dough, cover it with plastic wrap and leave it to ferment in a warm place.
2. Wash the shiitake mushrooms and cut them into thin slices, then chop them a few times, not too finely. Chop green onion and mince ginger.
3. Pour oil in a hot pan, add chopped green onion and saute until fragrant.
4. Add shiitake mushrooms and fry until they are dead, pour out and let cool for later use.
5. Wash the vegetables and soak them in light salt water for 10 minutes.
6. Boil the water in the pot, add the blanched vegetables to remove the water and squeeze it out.
7. Cut into filaments, not too thin.
8. Add ginger, oyster sauce, pepper, and salt to the dried shiitake mushrooms and stir well.
9. Add chopped green vegetables and mix well, and finally add sesame oil and mix well. The filling is adjusted.
10. The dough rises to twice its size.
11. Take out the exhaust gas and divide it into equal parts.
12. Roll out into a thin crust on the thicker side in the middle.
13. Take a dough, put an appropriate amount of stuffing, and wrap it into a bun shape.
14. Wrap all the buns in turn and cover with plastic wrap for about 20 minutes. In a pot on cold water, steam for 12 minutes after the water is boiled. Turn off the heat and simmer for 3-5 minutes.
15. The outer skin is soft and the filling is delicate and fragrant.
Tips:The blanched vegetables must be squeezed out. Fragrant ruins also contain a lot of water, otherwise the filling will not contain too much water. Fried mushrooms in advance will taste better.
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