Vegetable bun

Cut the parboiled and drained komatsuna, rehydrated shiitake mushrooms, and boiled bamboo shoots into 3-4mm cubes. Place in a bowl, add [A], and mix well

Add the lard to (1) and mix thoroughly. Add the grated ginger and chopped green onion and mix quickly. Add the potato starch, scallion oil, and sesame oil and mix. Transfer to a tray and let sit in the refrigerator 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 each 20g of filling (2) in the same way as you would a steamed bun

Place the dough seam-side up on a baking sheet lined with parchment paper and let it rise at room temperature for the second time.
The dough should double in size when it's ready, but if you're in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C.
After the second rise, place the dough in a steamer with steam rising, cover it, and heat over medium heat. Steam for about 8-10 minutes.