Pan-fried buns with chives and iced peanuts

Overview

Pan-fried dumplings, also called oven dumplings in Shandong, are long and dumpling-shaped. When cooked, there is a layer of ice flowers underneath, making them crispy and delicious.

Tags

• staple food
• home cooking
• chicken essence
• chives
• flour
• oyster sauce
• pork
• shrimp
• yeast
• salt

Ingredients

Steps

1. 1 Add flour, yeast and appropriate amount of water, knead until the surface is smooth, cover with plastic wrap and ferment for about an hour

   

2. 2 Prepare the fillings, cut the pork into small dices, mince the leeks, and put the shrimps in directly if they are not too big.

   

3. 3 Add appropriate amount of flour and water in a bowl to make flour water. As shown in the figure

   

4. 4 Roll the risen dough into long strips and cut into suitable size balls. Flatten them and use a rolling pin to roll them into a dough

   

5. 5 Hold the left hand with the right hand and pick it up into a fold

   

6. 6 Close it and wrap it up

   

7. 7 Cover the wrapped buns with baguette and ferment for about 20 minutes. Then, turn on the frying pan and grease it with oil. When the pan is hot, put the buns in and cover with the lid for one minute.

   

8. 8 Wait until the bottom of the buns turns golden brown, as shown in the picture.

   

9. 9 Pour the flour water into the pot and cook over medium heat for about twelve minutes. When the water dries up and the flour water at the bottom of the pot turns into golden ice, turn off the heat. Let it simmer for one to two minutes and then you can take it out

   

10. 10 Finished product pictures