Shiitake and Green Baozi (Vegetable Buns)

Instructions

1. 1Mix flour, sugar and yeast in the warm water, knead 12 minutes until smooth, then rise 70 minutes.

   和面一发

   🔍 Look for 70 分钟 · 70 minutes

   Visual: 面团光滑呈象牙白，缓慢回弹并能刮净碗壁Dough is smooth and ivory, springs back slowly and cleans the bowl

   You know it's right when: 沾粉手指按出的凹坑静止3秒A floured finger dent holds for 3 seconds

2. 2Soak the dried shiitake in 300 ml warm water 30 minutes until fully soft, then dice finely. Keep 3 tbsp of the soaking liquid.

   泡发香菇

   🔍 Look for 30 分钟 · 30 minutes

   Visual: 菇伞柔软、柄根处无硬芯，泡发水呈清澈琥珀色Caps are pliable with no hard core at the stem join, and the soaking water is a clear amber

   You know it's right when: 拇指食指捏压菇伞能完全压扁并回弹A cap squeezed between finger and thumb compresses fully and springs back

3. 3Blanch the bok choy in boiling salted water 45 seconds, shock in iced water, then squeeze out as much water as possible and chop roughly.

   焯菜攥干

   🔍 Look for 焯45秒 + 冰镇2分钟 · 45 seconds blanch + 2 minutes chill

   Visual: 叶片鲜亮翠绿，攥紧后成紧实一团，不再滴水Leaves are a bright jade and the squeezed mass is compact, with no water running out

   You know it's right when: 攥拳时指缝间一滴水都不漏Squeezed in a fist, not a single drop escapes between your fingers

   Squeeze harder than you think is reasonable. Water here is what makes the filling weep.

4. 4Pan-fry the tofu dice in a dry non-stick pan over medium-high 5 minutes until golden on at least two sides.

   煎豆腐

   🔍 Look for Medium-high 5 分钟 · 5 minutes

   Visual: 豆腐丁表面结出干爽金壳、略微收缩，不再粘锅Cubes have a dry golden crust and have shrunk slightly; they no longer stick to the pan

   You know it's right when: 晃动锅时豆腐丁哗啦作响而不是拖住They rattle in the pan when shaken instead of dragging

5. 5Add the diced shiitake to the tofu and fry 3 minutes, then pour in the reserved soaking liquid and cook until it evaporates. Off the heat, fold in the greens, soy sauce, white pepper, salt and sesame oil, and cool completely.

   合炒调味

   🔍 Look for 8 分钟 · 8 minutes

   Visual: 馅料呈哑光不湿，按压能成团，香菇香气浓郁Filling is matte rather than wet, holds together when pressed, and smells strongly of shiitake

   You know it's right when: 碗倾斜时底部不积汁水No liquid pools at the bottom of the bowl when you tilt it

6. 6Divide the dough into 12, wrap 2 tbsp filling each, pleat closed, proof 25 minutes, then steam over vigorously boiling water 14 minutes and rest 5 minutes.

   包制与蒸制

   🔍 Look for High heat 醒25分钟 + 蒸14分钟 + 焖5分钟 · 25 minutes proof + 14 minutes steam + 5 minutes rest

   Visual: 包子饱满色浅、褶口闭合，隐约透出馅里的绿色Buns are plump and pale with closed pleats, and the green filling glows faintly through the thin skin

   You know it's right when: 开盖蒸汽喷涌，底部能干净撕离纸Steam bursts out on opening and the base peels cleanly off the parchment