These buns have a refreshing and non-greasy filling, which is better than meat fillings! You can eat four of them after steaming, really satisfying.
It’s a mistake to add baking powder when steaming buns or potstickers! Here’s the correct method to achieve soft, flavorful, and chewy buns. As a true Northerner, I’ve grown up with a focus on staple foods like dumplings, buns, and steamed bread. Every weekend, we steam a big batch of buns, and the dough is incredibly soft and delicious, which my family loves.
Many people say you should use baking powder when steaming buns, but that’s wrong! Using baking powder will make the bun dough soft but not chewy. Shandong locals never use baking powder when making buns or steamed bread. You don’t need baking powder – just add this one step, and your buns and steamed bread will be just as soft and delicious. Today, I’m sharing this bun recipe, with soft dough and fragrant, juicy filling. It’s even better than meat fillings!
Materials used:
Flour 500g, Yeast 3g, Green Onions 500g, Tofu 1 block, Dried Shrimp (optional), Salt, Chicken Broth Powder (optional), Peanut Oil.
Instructions:
Step 1: Dissolve the yeast in water, then add to the flour and knead into a dough with a soft and pliable consistency. Let it rest and ferment until it becomes spongy, which takes about 1 hour. If the room temperature is low, extend the fermentation time.
Step 2: Wash and dry the green onions. Green onions contain a higher concentration of carotene than carrots and also contain antibiotics that can kill germs. Eating them occasionally can strengthen your resistance.
Step 3: Cut the tofu into dicing and the green onions into small pieces, then put them in a bowl, first add a little peanut oil to prevent the green onions from releasing water.
Step 4: Then add the appropriate amount of salt and chicken broth powder to season, finally add dried shrimp and mix well. This simple seasoning creates a delicious and fragrant flavor.
Step 5: Knead the fermented dough and divide it into small pieces, using a rolling pin to roll out the bun wrappers.
Step 6: Take a bun wrapper, add the filling. Because green onions don’t release water, you can add a lot of filling.
Step 7: Pinch the edges together to seal the bun. Once steamed, place the buns in a warm place, cover with a damp cloth, and let them ferment for about 20 minutes. This step is very important, and if you skip it, the buns won’t be soft and fluffy.
Step 8: Add water to a pot, brush with oil to prevent sticking, arrange the buns, and steam for about 15 minutes after the pot is on the boil. Green onion potstickers cannot be steamed for too long, or the green onions will turn dark, affecting the taste and texture.
Step 9: Take out the buns and eat them while they're hot. When you bite into them, they’re full of juice – it’s delicious! This filling is the best, and you should eat it all at once. If you store it, the taste will decline. This filling is refreshing and not greasy, better than meat filling. You can eat four of them after steaming, really satisfying!
Pei’er’s Remarks:
1. When steaming buns or steamed bread, you must perform a secondary fermentation before putting it on the stove. Don’t skip this step. If you do, the buns and steamed bread will be hard and not soft and fluffy.
2. Don't steam green onion and tofu potstickers for too long. If you steam them for too long, the green onions will turn dark and affect the flavor.
