Baozi

Method

1. 1 Knead the dough with yeast and warm water for 12 minutes, then let it rise for 1 hour.
2. 2 Blanch the chopped Napa cabbage for 1 minute, then squeeze out the excess water; vegetarian filling tends to get wetter than meat filling, so it needs to be squeezed thoroughly.
3. 3 Sauté the soaked shiitake mushrooms, wood ear mushrooms, and vermicelli noodles in oyster sauce for 5 minutes, then add the bok choy and ginger.
4. 4 Wrap the filling around the dough and fold 14 times around the edge, then let it rest for another 25 minutes.
5. 5 Steam over high heat for 12 minutes, then slightly open the lid for 2 minutes before opening it completely to prevent the crust from collapsing.

With an appliance

• Pressure cooker 55 min

  Replace step 5: steam the vegetarian dumplings under low pressure for 7 minutes, then release the pressure naturally for 5 minutes to prevent the wrapper from collapsing; steps 1–4 remain unchanged.