Zucchini and Shrimp Steamed Buns

Prepare a large zucchini. You can leave the skin on; I peeled it because mine was a bit old, and I also removed the old seeds.

Grate the zucchini; don't make it too fine. Sprinkle about a teaspoon (approximately 5 grams) of salt over it and let it sit for a while while you prepare the other ingredients.

Scramble three eggs until cooked but not overdone, then mash them. Dice the ham and mushrooms finely, and cut the shrimp into two pieces (avoiding chopping them too small). Mince the scallions and place in a bowl, then sprinkle with some ground Sichuan pepper. Heat 100g of oil until hot and pour it over the scallions to release the aroma.

Squeeze the marinated zucchini strips to remove excess moisture, then mix it with the flavored scallions to prevent the zucchini from releasing water. Combine all prepared ingredients, add seasoning, and taste to adjust the saltiness.

Make the dough, depending on the method you prefer: 1) If you're using one rise, prepare the filling first without mixing it, then start kneading the dough, letting it relax while you mix the filling. 2) If using two rises, begin making the dough, letting it rest for about 40 minutes, while preparing the filling. The dough and filling will be ready around the same time.

Knead the rested or risen dough until it's smooth, roll it into a long strip, and cut it into pieces weighing about 30-35 grams. Cover them with plastic wrap to prevent drying.

The filling mixed properly won't release water.

You can see the rich filling, with vibrant colors.

Practicing the folding technique for the buns will help you improve and get a good feel for it. Place the folded buns in a steamer to rise again until they've noticeably puffed up. Steam on high heat for 20 minutes, then let them sit for 2 minutes after turning off the heat before uncovering.

I usually steam a whole batch.

Simultaneously, I fry another batch.

Enjoying fried buns hot is simply delicious.