Based on the method learned a few days ago, dissolve 5 grams of yeast powder in warm water with a small amount of sugar, and let it sit for three to five minutes.
Combine 500 grams of flour in a mixing bowl, pour the yeast mixture from step one into the bowl, add an appropriate amount of water, and knead into a smooth dough. Cover the bowl with a semi-damp cloth and let the dough rest for about one hour until it has doubled in size.
While the dough is resting, prepare the filling. Dice the green beans, dice the zucchini, dice the pork and marinate it, and mince one clove of garlic and a small piece of ginger. In sequence, add oil, minced ginger and garlic, pork, green beans, and zucchini to the wok (adjust intervals based on the doneness of each ingredient). Personally, I prefer adding Lao Gan Ma chili sauce, along with a small amount of soy sauce, salt, chicken bouillon, and thirteen-spice seasoning. Stir-fry until fragrant, then transfer to a plate to cool.
Once the dough has risen, begin assembling. Roll the dough into a long strip, cut it into small segments, press each segment flat, roll out into wrappers, add filling, and seal the buns as you would for steamed buns. Let the assembled buns rest briefly for a second proofing.
In a flat-bottomed pan, add oil, water (enough to submerge two-thirds of the buns), and a small amount of flour. Stir to combine, then place the buns in the pan, cover with a lid, and cook. Monitor to prevent sticking; if the liquid evaporates and the buns are not fully cooked, add a bit more water and continue cooking. Once the bottom of the buns turns light golden brown, flip them, add a little more oil, and continue cooking.
You will then have boiled buns that closely resemble the taste of Tianmen-style boiled buns. Although there is a difference from the authentic version, this recipe satisfies cravings and evokes nostalgia for home.
