Pork & Shiitake Mushroom Leavened Flatbread
Fluffy, savory, and kid-approved!
My son recently fell in love with these leavened flatbreads, especially the version stuffed with pork and shiitake mushrooms. The first time I made them, he ate three in one go and begged for more the next day. Crispy outside, soft inside, with juicy meat and umami-packed mushrooms—it’s easier than baozi but just as delicious!
🔍 Ingredient Breakdown
The main ingredients are flour, pork, and shiitake mushrooms. Flour provides a tender texture, while yeast helps the dough rise. Pork (with some fat) keeps the filling moist, and mushrooms add a meaty bite. Seasoned simply with soy sauce and scallions, it’s balanced in protein and carbs, making it a great breakfast or main dish.
🍽️Serving Suggestions
Best enjoyed fresh off the pan—crispy outside, fluffy inside. Pair with soup or soy milk for a comforting meal. Leftovers? Reheat in a pan or air fryer. Perfect for lunchboxes too, as it stays soft even when cold.
❤️ Why I Love It
It’s versatile and fuss-free! The dough can ferment overnight, and the filling is customizable (try beef, chives, or corn). The aroma while cooking is irresistible, and even picky eaters devour it.
🥗RECIPE🥗
👉🏻Ingredients list
150g flour
2g sugar
2g yeast
140g warm water
100g pork (with fat)
3-4 shiitake mushrooms
1 scallion
1 tbsp soy sauce
👩🍳DIRECTIONS:
Dough: Mix flour, sugar, yeast, and water. Ferment overnight (or 1 hour at room temp).
Filling: Mince pork, blanch and dice mushrooms, mix with scallions and soy sauce.
Combine: Fold filling into fermented dough.
Cook: Pan-fry small portions on low heat until golden and springy.
❓ FAQ
Q1: Can I skip fridge fermentation?
Yes, 1-hour room-temp (25°C) fermentation works, but fridge fermentation enhances flavor.
Q2: Can I use other meats?
Absolutely! Beef, chicken, or shrimp work—just ensure some fat for juiciness.
Q3: Why does the dough fall apart while frying?
If too wet, add a bit more flour. Cook on low heat and flip only after firming up.