Soft Steamed Buns with Mustard Greens

Today, we'll use a soft dough made from 1 kg of flour with 270-300 grams of water, depending on the flour's water absorption rate. As the temperature is quite warm lately, around 20-30 degrees Celsius, add the yeast to the water to dissolve. Combine the yeast water with the flour in a mixing bowl, kneading until a smooth dough forms. Cover with a damp cloth and leave it in a warm place to rise until it doubles in size, achieving a honeycomb-like texture.

While the dough is rising, prepare the filling! Spring offers a bounty of fresh vegetables; simply choose your favorites. Today, I'm using Chinese mustard greens.

Remove the older leaves from the mustard greens and keep only the tender cores. Wash them thoroughly and chop finely. Also, cut the dry tofu into small cubes for later use.

Wash the fresh garlic leaves and chop both white and green parts separately. Cut the preserved meat into cubes as well. Feel free to add chili to taste; omit it if you prefer. If you have bamboo shoots, you can chop them and add as well (I forgot to buy some today). If you don't have preserved meat, fresh meat works too.

In a pan, add cooking oil—about 1.5 to 2 times the usual amount for frying. Start by sautéing the fatty meat cubes until fragrant.

Next, add the lean preserved meat cubes, chopped garlic whites, and chili, and sauté until fragrant.

Add the cubed tofu and stir-fry for a bit.

Finally, add the chopped mustard greens and stir-fry. Season with salt and sugar to taste.

The filling can be refrigerated for a while. Cold filling is easier to wrap than hot filling.

Once the dough has risen, punch it down to release the air. You will notice that the dough is very soft.

Cut off a section of the dough and divide it into smaller pieces as desired.

No need for a rolling pin—just sprinkle some dry flour and press down with your palm.

The stretchy dough allows you to place the filling on top, pulling the edges upwards to pinch and seal.

This process is quick and can be done in just a few moves.

Soft dough may not form pretty pleats, but it is fast and easy to wrap.

Let the wrapped buns rest for another 20-30 minutes, depending on room temperature.

Once the steam starts, begin steaming for 10-12 minutes. Adjust the time based on the size of the buns and heat levels. When done, turn off the heat and let them sit for 1-2 minutes.

Soft dough makes for a speedy, easy wrap!

I really love the texture of the soft dough!