Pumpkin noodles and vegetarian stuffed buns

Recipe Recommendations

• flour 500 grams
• pumpkin 200 grams
• vermicelli 100 grams
• fungus 20 grams
• soybean oil 100 grams
• yeast 5 grams
• refined salt 5 grams
• spiced powder 3 grams
• MSG 3 grams
• diced green onion 10 grams
• ginger 10 grams

• original
• steamed
• several hours
• ordinary

Steps for Pumpkin noodles and vegetarian stuffed buns

1

Peel the pumpkin, remove the flesh, cut it into small pieces, and place it in a steamer to steam.

2

Remove the steamed pumpkin, place it in a container to cool, and mincing it for later use.

3

Put the flour and yeast into a bowl of pumpkin puree and stir until fluffy.

4

Mix into dough and place in a warm place to wake up.

5

Wash the Chinese cabbage, place it in a boiling water pot and blanch until it is raw, take it out, and place it in a bowl for later use.

6

Place the blanched cabbage on the chopping board and chop it up for later use.

7

Chop the vermicelli and fungus soaked in advance respectively, cut the onions and ginger into powder, and place them in a bowl for later use.

8

Put the chopped cabbage into a bowl of vermicelli, fungus, and onion and ginger, add refined salt, five-spice powder, monosodium glutamate, and soybean oil, stir well to form a vegetarian filling for later use.

9

Place the awakened dough on the chopping board and rub it into long strips.

10

Add the dose and roll the skin.

11

Let's start making steamed buns.

12

Put the wrapped steamed buns into a steamer.

13

Steam for 10 minutes over high heat, remove, place into a plate and serve.

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