Ever since learning this breakfast, I've eaten it for 5 days straight and it's still not enough. One bite at a time is super fragrant and everyone in the family loves it!

Being housebound for 20 days and not going out, the most frustrating thing is what to eat for breakfast? Before the Spring Festival, everyone was eating breakfast outside, with family members going to work and school, breakfast was solved outside. Since the Wuhan lockdown before the Spring Festival, every breakfast is solved at home. At first, a few days were okay, such as cooking green bean sprouts, steaming sticky rice cakes, and occasionally boiling noodles for a meal. The children and husband were still quite happy to eat it. However, being housebound for 20 days, the supplies in the house are becoming increasingly scarce, and there are only noodles and flour left. Before, I was always eating boiled noodles, steamed buns, and steamed dumplings for breakfast, but now for a few days, my daughter is obsessed with steamed buns, and she wants to eat them every morning. The usual favorite buns and steamed buns are on the sidelines. I see that the 5-kilogram bag of glutinous rice I bought is disappearing quickly. However, to be honest, steamed buns are really delicious, especially for someone who loves glutinous rice like me, it's simply delicious. When having breakfast, it's nutritious and delicious, it satisfies your cravings and prevents hunger, one at a time, 7-8 pieces, and you won't feel hungry for the whole morning.

The secret to delicious steamed buns is its filling. Soft and glutinous rice is paired with tender green peas and sweet carrots, as well as fragrant dried shiitake mushrooms. It's soft, glutinous, crispy, sweet, and fragrant, with a variety of textures that blend together, making it incredibly delicious and hard to resist, especially suitable for breakfast. If you don't have time in the morning, you can make it in the evening and heat it up for a quick breakfast in 10 minutes.

The method is simple, without the complexity of wrapping dumplings, roll out the glutinous rice dough, add the prepared glutinous rice filling, just pinch it with your hands, steam it, it's even more delicious than dumplings. Steamed buns are translucent and have a thin skin and a large filling, bite into it and it's fragrant, paired with soy milk or rice porridge, it's nutritious and delicious. Let's take a look at the detailed method below!

Ingredients: 200g minced meat, 1 carrot, 5 shiitake mushrooms, 30g green peas, 200g glutinous rice (white glutinous rice can also be used), green onion, ginger

Method:

1, Soak glutinous rice with water for one night in advance, which makes it easier to steam. If you have white glutinous rice, you can also use it. If you don't have glutinous rice, you can use rice instead.

Glutinous rice is sweet and warm, with a warming effect on the spleen and stomach, nourishing the liver and kidneys, and boosting qi and blood. Frequent consumption of glutinous rice can supplement the body's lack of nutrients, provide energy, and restore physical strength.

2, in a steaming pot, lay down a damp cloth, pour in glutinous rice, spread it out evenly, bring to a boil over high heat, then switch to medium heat and steam for 20 minutes.

3, when steaming glutinous rice, chop the carrots, shiitake mushrooms, green onions and ginger, and green peas, so that the children can eat it easily.

4, put all the chopped ingredients into a large bowl, add 1 small spoon of salt, 2 spoons of soy sauce, 1 spoon of fragrant oil, 1 spoon of oyster sauce, and pepper, and mix well.

5, add the steamed glutinous rice and mix well.

6, pre-knead and proof the dough for 20 minutes before making it. Roll out the dough into strips and cut them into small pieces. Roll them into dough wrappers that are slightly larger than the size of dumpling wrappers. Put the glutinous rice filling in the center.

7, use your index and middle fingers to pinch the dough wrapper into a trumpet shape, and squeeze out a small hole.

8, make all the steamed buns in this way.

9, in a steaming pot, brush a little oil, and put the finished steamed buns in the pot.

10, set the heat to medium, bring it to a boil, and steam for another 15 minutes before taking them out.

Eat them while they're hot. These steamed buns have thin skin and large filling, they're fragrant and glutinous, and one bite at a time will fill your mouth, it's so satisfying!

Tips:

1, you can also use bought dumpling wrappers for the steamed buns, just roll the edges of the dumpling wrappers with a rolling pin a little bigger, it's best to roll them into leaf-shaped wrappers, so the steamed buns look more beautiful. If you can't roll out wrappers, it doesn't matter, just like me, I rolled out a wrapper that's slightly larger than a dumpling wrapper, although the appearance is not good, but it doesn't affect the taste, it's still delicious!

2, you can pack more steamed buns at once and put them in the refrigerator for freezing, which is convenient for quick consumption.

3, the filling of the steamed buns can be added with corn, black fungus, etc., to enrich the nutrition.