Shiitake Mushroom and Celery Pork Buns

 Having steamed buns for breakfast is such a hassle-free option—just pop them in the pot for ten minutes to warm up. They're convenient whether you're eating at home or taking them on the go.

Today I'm sharing a recipe for half-cooked, half-raw minced meat buns. The filling is savory, juicy, and more tender than fully cooked meat, yet more aromatic than raw mince. This meat-vegetable combo offers excellent nutrition and flavor. You simply can't find this filling anywhere but homemade~

Shiitake Mushroom and Celery Pork Buns

Ingredients

Flour, pork, shiitake mushrooms, celery, scallions, ginger, salt, Chinese five-spice powder, dark soy sauce, light soy sauce, oyster sauce

Detailed Method

1. Combine 500g flour with 5g yeast and 260g lukewarm water to form dough strands. Knead into a ball, then knead further until smooth. Cover and let rise until doubled in size.

2. Blanch celery and shiitake mushrooms separately. Squeeze out excess water and chop finely.

3. Rinse pork and grind into mince.

4. Heat a wok with a little oil. Add half the pork mince and stir-fry over high heat until color changes. Reduce heat to low and continue cooking until fat renders.

5. Add shiitake mushrooms and stir-fry over high heat until moisture evaporates. Add minced scallions and ginger, salt, Chinese five-spice powder or thirteen-spice powder, dark soy sauce, light soy sauce, oyster sauce, and MSG to season. Stir-fry over high heat until fragrant. Remove from heat and let cool.

6. Once cooled, mix the cooled filling into the remaining raw minced pork. Add the prepared celery and mix thoroughly until well combined.

7. Once the dough has risen, transfer it to a kneading mat and knead to release air. Divide into 12 equal portions, then roll each piece into a smooth ball.

8. Roll each portion into a wrapper with a thicker center and thinner edges. Place filling in the center and pinch to seal into a bun.

9. Steam all buns. Place them on a steamer rack, cover, and let undergo a second proofing.

10. At room temperature (around 20°C), a 30-minute second proofing should suffice. Once the buns have visibly expanded and the wrappers appear light and fluffy, steam them. Place the steamer over cold water, bring to a boil, then steam for 15 minutes. Turn off the heat and let rest for 2 minutes.

This filling is highly recommended—it's incredibly fragrant, tender, and delicious.

Cooking Tips

1. Dark soy sauce, light soy sauce, and oyster sauce are all salty, so adjust salt carefully when stir-frying the filling to avoid over-salting.

2. Blanching shiitake mushrooms is optional—do it if you prefer. For celery, I recommend briefly blanching and squeezing out excess water. This prevents excess liquid from leaking during steaming, and the leftover celery stays tasty when reheated.