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Shanghai Vegetable Buns Recipe

Chinese · Main course · 60 min total

Soft, fluffy steamed buns filled with a savory mixture of greens, mushrooms, and tofu, capturing the essence of a classic Shanghainese dim sum.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1/2 teaspoon active dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 tablespoon vegetable oil
• 2 cups finely chopped bok choy or napa cabbage
• 1/2 cup finely chopped shiitake mushrooms
• 1/2 cup crumbled firm tofu
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon white pepper

Instructions

1. In a small bowl, dissolve yeast and sugar in warm water; let stand 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add yeast mixture and oil; stir until a dough forms. Knead on a floured surface for 8-10 minutes until smooth. Place in an oiled bowl, cover, and let rise in a warm place for 1 hour until doubled.
3. Meanwhile, prepare filling: squeeze excess moisture from bok choy. In a bowl, combine bok choy, mushrooms, tofu, soy sauce, sesame oil, ginger, and white pepper. Mix well.
4. Punch down dough and divide into 8 equal pieces. Roll each into a 4-inch circle, keeping edges thinner than center.
5. Place about 2 tablespoons filling in center of each circle. Gather edges and pleat to seal, twisting to close.
6. Place buns on parchment-lined steamer basket, seam side down, leaving space for expansion. Cover and let rise 20 minutes.
7. Steam over boiling water for 12-15 minutes, until puffed and cooked through. Serve hot.

Tips

• To prevent sticking, line steamer with parchment or cabbage leaves.
• Leftover buns can be refrigerated and reheated by steaming for 5 minutes.
• For a richer filling, add 1 tablespoon of finely chopped water chestnuts.

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