Eggplant filling vegetarian buns

Method

1. 01

   Step 1

   Peel the eggplant (green is best), shred it, then sprinkle it with salt to draw out the water, squeeze out the excess, and then chop the scallions and chili peppers.

   

2. 02

   Step 2

   For fermenting dough, you can either make fresh dough or use leftover fermented dough. Add a small amount of baking soda, knead it, and let it rest for ten minutes. Burn a small piece of dough to check if it has fermented properly. (If there is too little baking soda, the dough will taste sour when broken open, and the steamed buns will turn yellow and look unappealing.) This step is crucial and truly tests your skills, haha. Sometimes the amount of baking soda is just right, but if the dough is left to rest for too long, it will lose its alkalinity and you will have to start fermenting again.

   

3. 03

   Step 3

   The risen dough is soft and has a pleasant, indescribable aroma, unlike the previous sour and pungent smell.

   

4. 04

   Step 4

   For the filling: Mix the squeezed-out eggplant shreds, chopped chili peppers, and chopped scallions together. Add thirteen-spice powder, soy sauce, light soy sauce, salt, and other seasonings. Be careful not to make it too salty. Then, heat oil in a pan and pour it over the filling while mixing well.

   

5. 05

   Step 5

   Make steamed buns. Roll out the risen dough into wrappers, making sure they are not too thin or too thick, just slightly thicker than those for dumplings. The size is up to your preference, but don't make them too big because the dough will expand during steaming.

   

6. 06

   Step 6

   Making steamed buns. Thin skin, lots of filling.

   

7. 07

   Step 7

   The wrapped buns. Aren't they pretty? Haha

   

8. 08

   Step 8

   Steamed buns. Fill a pot with plenty of water and bring it to a boil. Clean the steamer basket and brush it with oil (to prevent sticking). Place the buns in the basket, leaving space between them (as they will expand). Cover and steam ( 15 minutes for small buns, 20 minutes for large buns, depending on size and dough thickness). Start with high heat, then reduce to medium heat. When turning off the heat, do not open the lid immediately; wait 1 or 2 minutes, or too long, to prevent water droplets from the lid from dripping onto the buns. Delicious buns are ready! You can make a chili, garlic, and vinegar dipping sauce to enjoy them. (I don't have any pictures of them because I can't post pictures.)

   

9. 09

   Step 9

   These are the final steamed buns, they're delicious!