Vegetable bun

Cut the komatsuna, drained and left to drain, and the shiitake mushrooms that have been boiled in water, and the boiled bamboo shoots into cubes of about 3-4 mm each. Place in a bowl, add [A] and mix well.

Add lard to [1], and once the whole thing is mixed, add grated ginger, then chopped long green onions, and mix quickly. Add potato starch, scallion oil, and sesame oil, mix, then put in a bowl and let it rest in the fridge for about an hour.

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 30g.

Wrap 20g of the medium paste in the same way as a meat bun.

Arrange on a steamer lined with a cooking sheet with the joints facing up, and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 8-10 minutes.