How to Make Delicious Mushroom, Carrot, and Pork Bun?

Q: Can I use a different type of mushroom for this recipe?
A: Yes, you can use different types of mushrooms, but the flavor and texture might vary slightly from using shiitake mushrooms.

Q: Is it necessary to let the dough ferment in a warm place?
A: Yes, fermenting the dough in a warm place helps it rise properly, resulting in softer buns.

Q: Can I steam the buns for longer than 15 minutes?
A: Steaming for more than 15 minutes might overcook the buns. It’s best to follow the recommended steaming time for optimal results.

Mushroom, Carrot, and Pork Buns


  • Carrots, 4 pieces
  • Green onion, 1 piece
  • All-purpose flour, 1000g
  • Yeast, 8g
  • Warm water, as needed
  • Shiitake mushrooms, 10 pieces
  • Sweet potato vermicelli, as needed
  • Ginger, 1 small piece
  • Doubanjiang (broad bean paste), as needed
  • Dark soy sauce, as needed
  • Light soy sauce, as needed
  • Ground pork, as needed
  1. Prepare the ground pork, carrots, and shiitake mushrooms.
  2. Finely chop the shiitake mushrooms using a food processor.
  3. Grate the carrots.
  4. Finely chop the ginger.
  5. Finely chop the green onion.
  6. In a pan, heat oil and cook the ground pork and ginger until the pork is crumbly.
  7. Add cooking wine and cook the pork thoroughly.
  8. Add 3 spoons of doubanjiang, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, and a pinch of salt. Mix well.
  9. Continue to stir-fry the mixture.
  10. Add the green onions and stir until evenly mixed.
  11. Add the chopped shiitake mushrooms and stir well.
  12. Add the carrots and stir-fry for 3 minutes before turning off the heat. Let the filling cool.
  13. Soak the sweet potato vermicelli until soft, then blanch in hot water. Mix with half a spoon of dark soy sauce.
  14. Combine the vermicelli with the pork mixture evenly.
  15. Mix 1000g of flour with 8g of yeast and enough water to form a dough. Let it ferment in a warm place.
  16. Divide the dough into small portions, roll out into wrappers.
  17. Fill each wrapper with the pork mixture.
  18. Let the filled buns rest for 20 minutes.
  19. Steam the buns in boiling water for 10-15 minutes, then let them sit for 5 minutes before serving.
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  • High in carbohydrates and protein.
  • Contains vitamins and minerals from carrots and shiitake mushrooms.
  • Calorie count varies based on portion sizes and specific ingredients used.