Stressed about making breakfast in the morning?
These Chinese dumplings are ready to eat as soon as they’re warmed up, just ten minutes after waking up, so they’re easy to enjoy at home or take on the road!
Today we’re sharing a unique Mushroom and Celery Baozi with a “half raw meat, half cooked meat” filling, which is more tender than a fully cooked filling, more flavorful than a raw meat filling, and a combination of meat and vegetables that’s both nutritious and tasty!
This kind of filling can only be eaten at home, and can’t be bought outside.
【Why do you recommend this bun?】
– Half-raw, half-cooked meat filling: cooked meat provides charred flavor, raw meat remains tender, and the texture is super rich!
– Refreshing and non-greasy: Mushrooms and celery can be used together to relieve greasiness and improve freshness, so you won’t get tired even if you eat a lot of them!
– Simple and easy to follow: The steps are clear, so even novice cooks can succeed in one go!
【Ingredients needed (makes about 12 buns)】
– Dough:
– Plain flour 500g
– Dry yeast 5g
– Warm water 260g
– Filling:
– Pork 450g (fat and lean is best)
– Fresh mushrooms 100g
– 1 celery
– 1 green onion, 1 small piece of ginger
– Salt, thirteen spices (or five-spice powder), dark soy sauce, soy sauce, oyster sauce
【Detailed recipe】
1. Make the dough
Mix the flour with the yeast and slowly add the warm water, stirring while adding to form a floc. Knead the dough until smooth (about 8-10 minutes), cover with plastic wrap and let rise in a warm place until doubled in size (about 1-1.5 hours).
2. Prepare the filling
– Vegetables: Blanch mushrooms and celery for 1 minute, drain, and chop.
– Meat processing: Divide the meat mixture into two equal parts.
3. Fry the cooked meat
Add a little oil to the pan, add half of the meat mixture, stir-fry over high heat until browned, then reduce the heat to low and stir-fry until the fat meat becomes oily.
Add chopped mushrooms and sauté over high heat to dry out the water.
Then add chopped green onion and ginger, salt, thirteen spices (or five-spice powder), dark soy sauce, soy sauce and oyster sauce, stir-fry to bring out the flavor of the sauce, and then remove from the pan and let cool.
4. Mix the filling
Mix the cooled cooked meat with the other half of the raw meat, add the celery and mix well!
5. Bread the buns
Knead the dough, divide into 12 equal portions and round each portion. Roll out the dough into a circle with a thick center and thin edges, put in the appropriate amount of filling, pinch and fold.
6. Secondary Rising
Place the buns on a steamer drawer, cover and let rise in a warm place for about 30 minutes (at about 20℃) until the buns become bigger and lighter to the touch.
7. Steaming
Cold water on the pot, boil over high heat and then turn to medium heat to steam for 15 minutes, turn off the heat and simmer for 2 minutes before opening the lid to prevent the buns from collapsing.
【Tips】
1. seasoning moderate: old soy sauce, soy sauce, oyster sauce contain salt, add salt to reduce discretion to avoid over-salting.
2. vegetable processing: mushrooms can be omitted blanching step, directly fried; celery blanching need to be squeezed dry, to prevent the buns steamed out of water.
3. preservation tips: steamed buns can be frozen, eaten directly on the pan steam hot, the taste is still delicious!
These buns have a rich sauce, juicy meat filling, and refreshing celery, making every bite super satisfying!
Come and try it, it’s guaranteed to be loved by the whole family!
