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Editor's note
No-fermentation steamed vegetable rolls gaining traction in Chinese-speaking regions. The dough mixed with boiling water (requiring minimal prep) combined with nutritious vegetable and egg filling is being highlighted as both a family-friendly breakfast and a time-saving prep technique applicable to professional kitchens.
食譜：
菜蟒6個
1杯=200毫升
麵糰：
中筋麵粉250克（2杯+4小勺）
沸水 75克（5大勺）
室溫水 75克（5大勺）
鹽2克（1/3小勺）
麵糰小劑子擀開直徑約30釐米
餡料：
雞蛋5個（雞蛋用：鹽2克）
粉絲（或粉條）80克（乾重）
（拌粉絲用：十三香1克、芝麻油2勺20～30克、老抽15克）
胡蘿蔔120克
西葫蘆250克
韭菜300克
（韭菜用：芝麻油2大勺（20～30克、小蘇打2小撮共計約1克）
木耳（泡發後）濕重70克
白胡椒1克
蠔油1大勺(20克)
鹽3克
水沸騰後上鍋蒸，
蒸籠頂部冒出熱氣後計時，大火蒸15分鐘，
蒸好後放涼幾分鐘後再取出享用。
Recipe:
6 vegetable rolls
1 cup = 200 ml
Dough:
250g all-purpose flour (2 cups + 4 tsp)
75g boiling water (5 tbsp)
room temperature water 75g (5 tablespoons)
Salt 2g (1/3 teaspoon)
Roll out small dough portions to approximately 30cm in diameter.
Filling:
5 eggs (for eggs: 2g salt)
80g vermicelli (or rice noodles) (dry weight)
(For vermicelli: 1g thirteen-spice powder, 2 tablespoons sesame oil (20-30g), 15g dark soy sauce)
120g carrot
250g zucchini
300g chives
(For chives: 2 tablespoons sesame oil (20-30g), a pinch of baking soda (approximately 1g total))
70g soaked wood ear mushrooms
1g white pepper
1 tablespoon Oyster sauce (20g)
3g salt
Steam over high heat for 15 minutes after the water boils and steams until steam rises from the top of the steamer. Let cool for a few minutes before serving.
