Vegetable Buns with Gourd Stuffing
1.
Add yeast and appropriate amount of water to the flour to form a dough and ferment twice as large for use.
2.
Prepare the ingredients for the filling.
3.
Soak the vermicelli with water.
4.
Wash the gourd and clean it.
5.
Add a little salt to the cucurbits and marinate for a while.
6.
Soak the vermicelli softly and chop.
7.
Put the vermicelli in the pot and add the chopped green onion.
8.
The cucurbit shreds are squeezed out and the moisture is added.
9.
Add salt, sugar, pepper, fresh spicy powder, chicken essence, soy sauce.
10.
Add a spoonful of spicy bean paste and sesame oil.
11.
Mix all the ingredients evenly and set aside.
12.
Knead the made dough evenly and divide it into equal pieces.
13.
Take a portion and roll it into a round skin with a thin edge and a thick middle.
14.
Pack the stuffing.
15.
Pinch into a bun.
16.
Put them in a steamer and ferment again for 15 minutes.
17.
Steam on high heat for 20-25 minutes and simmer for 5 minutes.
Tips:
Pickling gourds will produce a lot of water, and the water needs to be squeezed out to make the fillings delicious.
Adding a spoonful of spicy bean paste will make the filling more fragrant and delicious.
Do not open the lid immediately after the steamed buns, simmer for 5 minutes before taking out the buns so that they will not collapse.
