I made myself some mushroom and bok choy buns to have as breakfast during my calorie?control period. A moderate amount of carbs helps keep your body balanced and your mood stable. The ingredients are clean, the process is simple, and they work well as a brunch option even when you're watching your intake.
Thin?Skinned Mushroom and Bok Choy Buns – Recipe Steps：
1、Prepare about 600 g of baby bok choy and 7 shiitake mushrooms (stems removed).
2、Blanch the bok choy in boiling water, then transfer to cold water, and squeeze out excess water thoroughly.
3、Blanch the mushrooms as well, then squeeze out the water.
4、Chop the bok choy and mushrooms finely.
5、Add baking soda, salt, white pepper powder, Sichuan pepper powder, chicken powder, and sesame oil, and mix well.
6、Take dumpling wrappers, gently flatten and stretch them a bit larger, then wrap the filling using your preferred folding technique.
7、Once all are done, you can freeze them raw and steam them whenever you like.
8、Steam over boiling water for 12 minutes.Your thin?skinned mushroom and bok choy buns are ready.
Tips：
1、Squeeze the blanched bok choy as dry as possible.
2、Baking soda helps prevent the greens from discoloring; it's optional.