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.

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2. 
   Step 2

   Grate the taro into thin shreds.

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3. 
   Step 3

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

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4. 
   Step 4

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

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5. 
   Step 5

   Dice the shiitake mushrooms.

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6. 
   Step 6

   Soak the dried bamboo shoots until rehydrated, then dice.

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7. 
   Step 7

   Finely chop some celery.

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8. 
   Step 8

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

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9. 
   Step 9

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

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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.

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11. 
    Step 11

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

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12. 
    Step 12

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

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13. 
    Step 13

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

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14. 
    Step 14

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

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15. 
    Step 15

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

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16. 
    Step 16

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

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17. 
    Step 17

    Garnish with chopped scallions on top.

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18. 
    Step 18

    Serve and enjoy!

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