Ingredients
1250 g (about 2.75 lbs) bok choy, 1000 g (about 7 cups) all-purpose flour, 25 g dried lily flowers, 25 g bamboo shoots, half a cake of fresh yeast.
Seasonings
Salt, sugar, minced ginger, vegetable oil, MSG, and sesame oil, all to taste.
Instructions
1. Soak dried daylily buds, bamboo shoots, and shiitake mushrooms in warm water until softened, then rinse and finely chop; wash the bok choy, blanch in boiling water, drain, plunge into cold water to cool, squeeze out excess water, and finely chop.
2. Dissolve fresh yeast in warm water to form a paste, then mix into the flour, adding more warm water as needed to form a smooth dough; let it rest for about 2 hours. Heat a wok over high heat, add oil and heat until it reaches 70% hot, then add dried lily flowers, bamboo shoots, and shiitake mushrooms, along with salt, sugar, MSG, and a small amount of broth; stir-fry until everything is well-cooked, then remove from heat and mix in chopped greens and ginger, drizzle with sesame oil to taste, and the vegetarian filling is ready.
3. Once the dough has risen, roll it into a log, pinch off small pieces weighing about 8 g each, then press them into round wrappers that are thicker in the center and thinner at the edges, and wrap the vegetable filling inside each wrapper.
4. After placing the buns in the steamer, let them rest for 2-3 minutes, then steam over high heat with boiling water for about 15 minutes before removing from the steamer.