Vegetarian Pickled Mustard Green Buns (Xue Cai Baozi) Recipe by Elissa
This recipe is translated from Cookpad Taiwan. See original: 雪菜素包子 Vegetarian Pickled Mustard Green Buns (Xue Cai Baozi) Cooking Instructions 2 hours 1 (A) Prepare the filling: 1. Rinse the shiitake mushrooms briefly, then soak for 1-2 hours (do not soak in excess water). Once softened, chop finely. Soak the dried pickled mustard greens in water to rehydrate, then squeeze out excess water. Peel and dice the carrots. Soak the wood ear mushrooms until soft, then chop finely. Soak the glass noodles in hot water until soft, then cut into 3/4-inch (2 cm) pieces. 2. Heat oil in a pan and sauté the shiitake mushrooms, wood ear mushrooms, and diced carrots until the carrots are slightly softened. Add soy sauce, sugar, and garlic pepper salt to season. Stir in the pickled mustard greens and glass noodles, and cook together for 2-3 minutes. Add white pepper to taste, then stir in the sesame oil. Let the cooked filling cool to room temperature before using. 2 (B) Make the dough: 1. In a mixing bowl, combine sifted flour, sugar, yeast, and baking powder. Gradually add the cold water, stirring with chopsticks until the water is fully absorbed. Add the vegetable oil and knead into a smooth, non-sticky dough. Cover with plastic wrap and let rest in a warm place for about 30 minutes. 2. Dust the dough with a little flour to prevent sticking, then shape into a log and divide evenly into 16 pieces. Roll each piece into a smooth ball. Keep the unused dough covered with plastic wrap to prevent drying out. 3. Roll each ball into an oval or long strip, then roll up from top to bottom into a cylinder and flatten with your palm. Use a rolling pin to roll into a round wrapper, thicker in the center and thinner at the edges. 3 4. Hold a wrapper in your left hand, add filling, and use your left hand to hold the filling in place. With your right thumb and index finger, start pleating the edge of the dough, pinching and folding as you go around (like a goldfish breathing). Rotate the bun with your left hand as you pleat, then pinch to seal. This will create a beautiful swirl on top. 4 5. Place the shaped buns on the prepared parchment squares and transfer to a steamer, leaving space for them to expand. Let rest for about 10 minutes for a second rise. 5 Next, set the steamer over a pot with plenty of cold water. Start steaming with cold water. Once the water boils and steam appears, continue steaming for 12-15 minutes, then turn off the heat. Let the buns sit for about 5 minutes before removing the steamer lid and taking out the buns. 6 Freshly steamed buns are ready! A cross-section photo is a must! :) 7 If you have leftover filling, you can use it like this: Cut store-bought puff pastry to size, wrap the filling inside, brush the surface with egg wash, and bake in a preheated oven at 400°F (200°C) for about 12-15 minutes until golden brown. This makes a delicious and nutritious afternoon snack! 1 (A) Prepare the filling: 1. Rinse the shiitake mushrooms briefly, then soak for 1-2 hours (do not soak in excess water). Once softened, chop finely. Soak the dried pickled mustard greens in water to rehydrate, then squeeze out excess water. Peel and dice the carrots. Soak the wood ear mushrooms until soft, then chop finely. Soak the glass noodles in hot water until soft, then cut into 3/4-inch (2 cm) pieces. 2. Heat oil in a pan and sauté the shiitake mushrooms, wood ear mushrooms, and diced carrots until the carrots are slightly softened. Add soy sauce, sugar, and garlic pepper salt to season. Stir in the pickled mustard greens and glass noodles, and cook together for 2-3 minutes. Add white pepper to taste, then stir in the sesame oil. Let the cooked filling cool to room temperature before using. 1 (A) Prepare the filling: 1. Rinse the shiitake mushrooms briefly, then soak for 1-2 hours (do not soak in excess water). Once softened, chop finely. Soak the dried pickled mustard greens in water to rehydrate, then squeeze out excess water. Peel and dice the carrots. Soak the wood ear mushrooms until soft, then chop finely. Soak the glass noodles in hot water until soft, then cut into 3/4-inch (2 cm) pieces. 2. Heat oil in a pan and sauté the shiitake mushrooms, wood ear mushrooms, and diced carrots until the carrots are slightly softened. Add soy sauce, sugar, and garlic pepper salt to season. Stir in the pickled mustard greens and glass noodles, and cook together for 2-3 minutes. Add white pepper to taste, then stir in the sesame oil. Let the cooked filling cool to room temperature before using. 2 (B) Make the dough: 1. In a mixing bowl, combine sifted flour, sugar, yeast, and baking powder. Gradually add the cold water, stirring with chopsticks until the water is fully absorbed. Add the vegetable oil and knead into a smooth, non-sticky dough. Cover with plastic wrap and let rest in a warm place for about 30 minutes. 2. Dust the dough with a little flour to prevent sticking, then shape into a log and divide evenly into 16 pieces. Roll each piece into a smooth ball. Keep the unused dough covered with plastic wrap to prevent drying out. 3. Roll each ball into an oval or long strip, then roll up from top to bottom into a cylinder and flatten with your palm. Use a rolling pin to roll into a round wrapper, thicker in the center and thinner at the edges. 2 (B) Make the dough: 1. In a mixing bowl, combine sifted flour, sugar, yeast, and baking powder. Gradually add the cold water, stirring with chopsticks until the water is fully absorbed. Add the vegetable oil and knead into a smooth, non-sticky dough. Cover with plastic wrap and let rest in a warm place for about 30 minutes. 2. Dust the dough with a little flour to prevent sticking, then shape into a log and divide evenly into 16 pieces. Roll each piece into a smooth ball. Keep the unused dough covered with plastic wrap to prevent drying out. 3. Roll each ball into an oval or long strip, then roll up from top to bottom into a cylinder and flatten with your palm. Use a rolling pin to roll into a round wrapper, thicker in the center and thinner at the edges. 3 4. Hold a wrapper in your left hand, add filling, and use your left hand to hold the filling in place. With your right thumb and index finger, start pleating the edge of the dough, pinching and folding as you go around (like a goldfish breathing). Rotate the bun with your left hand as you pleat, then pinch to seal. This will create a beautiful swirl on top. 3 4. Hold a wrapper in your left hand, add filling, and use your left hand to hold the filling in place. With your right thumb and index finger, start pleating the edge of the dough, pinching and folding as you go around (like a goldfish breathing). Rotate the bun with your left hand as you pleat, then pinch to seal. This will create a beautiful swirl on top. 4 5. Place the shaped buns on the prepared parchment squares and transfer to a steamer, leaving space for them to expand. Let rest for about 10 minutes for a second rise. 4 5. Place the shaped buns on the prepared parchment squares and transfer to a steamer, leaving space for them to expand. Let rest for about 10 minutes for a second rise. 5 Next, set the steamer over a pot with plenty of cold water. Start steaming with cold water. Once the water boils and steam appears, continue steaming for 12-15 minutes, then turn off the heat. Let the buns sit for about 5 minutes before removing the steamer lid and taking out the buns. 5 Next, set the steamer over a pot with plenty of cold water. Start steaming with cold water. Once the water boils and steam appears, continue steaming for 12-15 minutes, then turn off the heat. Let the buns sit for about 5 minutes before removing the steamer lid and taking out the buns. 6 Freshly steamed buns are ready! A cross-section photo is a must! :) 6 Freshly steamed buns are ready! A cross-section photo is a must! :) 7 If you have leftover filling, you can use it like this: Cut store-bought puff pastry to size, wrap the filling inside, brush the surface with egg wash, and bake in a preheated oven at 400°F (200°C) for about 12-15 minutes until golden brown. This makes a delicious and nutritious afternoon snack! 7 If you have leftover filling, you can use it like this: Cut store-bought puff pastry to size, wrap the filling inside, brush the surface with egg wash, and bake in a preheated oven at 400°F (200°C) for about 12-15 minutes until golden brown. This makes a delicious and nutritious afternoon snack! 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