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 Detail

   Peel the taro.

2. 
   Step 2 Detail

   Grate the taro into thin shreds.

3. 
   Step 3 Detail

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

4. 
   Step 4 Detail

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

5. 
   Step 5 Detail

   Dice the shiitake mushrooms.

6. 
   Step 6 Detail

   Soak the dried bamboo shoots until rehydrated, then dice.

7. 
   Step 7 Detail

   Finely chop some celery.

8. 
   Step 8 Detail

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

9. 
   Step 9 Detail

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

10. 
    Step 10 Detail

    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 Detail

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

12. 
    Step 12 Detail

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

13. 
    Step 13 Detail

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

14. 
    Step 14 Detail

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

15. 
    Step 15 Detail

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

16. 
    Step 16 Detail

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

17. 
    Step 17 Detail

    Garnish with chopped scallions on top.

18. 
    Step 18 Detail

    Serve and enjoy!