I am still on the search for a nice steamed bun recipe. Initially, I was adamant about not using vegetable shortening. After reading many recipes, I have noticed that the key to get fluffy texture and not the bready kind of soft texture is to use vegetable shortening in place of vegetable oil.

So I got a small tub of vegetable shortening to try it out. But this time though, I have failed miserably as my steamed buns ended up collapsed. The dough was sticky and hard to handle when wrapping the fillings.

Well.. I will have to test out this recipe again and maybe extend kneading time to see if I can achieve windowpane stage and less tacky, dense and flat dough to work with. I will document down the recipe for the fillings here since Lex and A said the fillings was still delish.

Turnip Fillings for Steamed Buns

Ingredients:

250g thinly shredded turnips
3 medium sized dried mushroom (soaked and thinly sliced – reserved soaking water for cooking)
3-4 big dried black fungus (soaked and thinly sliced)
2 small carrots (peeled and thinly slice)
1 inch of ginger (peeled and grated)
3 tbsp of cooking oil
2 tbsp of vegetarian oyster sauce
some white pepper
some salt

Method:

1. Heat some oil in a pan, add in grated ginger, saute till fragrant.
2. Add in mushroom and carrot, continue to saute till mushroom is fragrant
3. Add in black fungus and turnip, continue to saute till turnip is softened
4. Add in vegetarian oyster sauce and water from soaking dried mushroom. Continue to stir-fry.
5. Add in some white pepper and salt, mix evenly. Taste and adjust. Set aside to cool down and use for steamed buns.