The Best Chinese Style Vegetarian steamed bun | 柳叶包

a. Prepare the filling
– Blanch the Bok choy (or Chinese white cabbage), then chop into small pieces. Use a muslin cloth to squeeze the liquid out.
– Cut the tofu into small cubes, blanch and squeeze out the excess liquid.
– Cut off the mushroom stems, chop the mushrooms into small pieces

b. Cooking
– Heat up the wok, add the cooking oil and scramble the eggs into small bits
– Squash the tofu and add it into the wok. Stir for a while, add all the seasonings except the sesame oil.
– Add the chopped mushrooms and stir for a few seconds
– Turn off the fire, let the cooked ingredients cool down for a bit then add the chopped Bok choy
– Add the sesame oil , and mix everything together

c. Making the buns
– Cut the dough into quarters, then roll the first quarter into a tail shape (we cut the dough for convenience, but we repeat the same process for all the quarters),
– Cut the tail into small pieces. Each piece is about 30g in weight
– Roll each piece in a circle shape of 10cm diameter
– Put a spoonful of filling in the centre of the skin wrap, then fold the skin from right to left into a willow leaf shape.
– Set the buns for 20 minutes after you shape them.

d. Steam the bun:
– Put the buns in the steamer, leave a bit of space between each bun. Cover the lid and steam for 12 minutes
– Wait for 3 more minutes before opening the lid.
– Take out the buns gently in order not to break them.
Serve immediately