Taro, Dried Bamboo Shoot, Pork, Celery & Shiitake Steamed Buns

Cooking StepsHow to cook Taro, Dried Bamboo Shoot, Pork, Celery & Shiitake Steamed Buns step by step

Cooking Process

1. 
   Step 1

   Peel the taro.

2. 
   Step 2

   Grate the taro into thin shreds.

3. 
   Step 3

   Add 2.5 tablespoons of salt and let it sit — the taro will release moisture and soften.

4. 
   Step 4

   Prepare the pork by chopping it into coarse mince, or use store-bought ground pork.

5. 
   Step 5

   Dice the shiitake mushrooms.

6. 
   Step 6

   Soak the dried bamboo shoots until rehydrated, then dice.

7. 
   Step 7

   Finely chop some celery.

8. 
   Step 8

   Heat oil in a wok and stir-fry the ground pork until fragrant and slightly dry.

9. 
   Step 9

   Add the diced shiitake mushrooms and bamboo shoots. Stir-fry until fragrant.

10. 
    Step 10

    Season with light soy sauce, oyster sauce, and chicken bouillon. Don’t make it too salty — the taro was already salted. Stir until evenly combined.

11. 
    Step 11

    Add the chopped celery and stir-fry for 30 seconds.

12. 
    Step 12

    The grated taro should now be soft. Do not rinse it — keep the starch it released.

13. 
    Step 13

    Pour the stir-fried filling into the taro and mix well.

14. 
    Step 14

    Add sweet potato starch (about 200g, adjust based on consistency) and stir until evenly combined.

15. 
    Step 15

    Gently shape the mixture into balls — don’t pack them too tightly. Each should be about 70g.

16. 
    Step 16

    Place in a steamer and steam for 12 minutes after the water comes to a boil.

17. 
    Step 17

    Garnish with chopped scallions on top.

18. 
    Step 18

    Serve and enjoy!