Fried buns

Overview

Pan-fried buns are a traditional Han snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. They are called pan-fried buns for short. The characteristics of pan-fried buns are crispy skin, thick juice, fragrant meat and exquisiteness. Take a bite, and the delicious aroma of meat, oil, green onions and sesame will linger in your mouth for a long time. If you want to know more about the food making process with pictures and texts, you can follow the WeChat public account Ning Youwei, where new recipes will be released every week!

Tags

• staple food
• home cooking
• maternity
• breakfast
• steamed buns
• local cuisine
• lunch
• clear water
• cooking wine
• egg
• flour
• ginger powder
• pork front fillet
• salad oil
• sesame
• black pepper
• fine sugar
• green onions
• salt and pepper
• sesame oil

Ingredients

Steps

1. 1 For fresh pork bought at the vegetable market, it is best to use front-cut meat, which is more delicious when it is fat and lean.

   

2. 2 Slice the meat and chop it into fine mince. If you find it troublesome, you can use a household meat grinder, but I personally think the extra meat tastes better.

   

3. 3 Put the chopped meat into a basin and set aside.

   

4. 4 Add chopped ginger.

   

5. 5 Add salt and pepper. If you don't have salt and pepper, you can use table salt and white pepper instead.

   

6. 6 Add eggs.

   

7. 7 Add cooking wine.

   

8. 8 Add black pepper.

   

9. 9 Add caster sugar.

   

10. 10 Add sesame oil.

    

11. 11 Add chopped green onions.

    

12. 12 Stir all the ingredients in a circular motion with chopsticks and set aside. Be careful that the meat filling is not too dry. The fried buns must be juicy to taste.

    

13. 13 Prepare 250 grams of flour. I use Qijie brand all-purpose flour here.

    

14. 14 Add 2 grams of angel yeast.

    

15. 15 Add 110-115 grams of water and mix into a dough. If you have a bread machine or dough mixer at home, you can use them directly to help make the dough more labor-saving.

    

16. 16 , cover with plastic wrap and ferment.

    

17. 17 Ferment until the dough doubles in size.

    

18. 18 Take out the fermented dough and place it on the chopping board. Sprinkle with dry flour and knead it into a long strip. Cut it into uniform-sized balls and press it into a round dough for later use. I can make about 25-30 pieces with this amount.

    

19. 19 Use a rolling pin to roll the dough into a round shape and set aside. Be careful not to make it too thick.

    

20. 20 Take an appropriate amount of meat filling and place it in the middle of the dough.

    

21. 21 Wrap it as you normally would.

    

22. 22 Set the wrapped buns aside to rise for about ten minutes.

    

23. 23 Heat a frying pan with some salad oil.

    

24. 24 Place the wrapped buns evenly in the pan and fry, making sure to leave some space between them.

    

25. 25 For about 2-3 minutes, fry the bottom of the buns until they become brown and crispy, then reduce the heat to low, add an appropriate amount of water, not too little, and cover the bottom of the buns by about 1 cm.

    

26. 26 Cover the pot and simmer over low heat until the water is simmered out and the buns are cooked.

    

27. 27 Sprinkle some white or black sesame seeds.

    

28. 28 Sprinkle with chives before serving,

    

29. 29 The hot buns are ready to be plated and eaten.

    

30. 30 The crispy bottom is browned, and when you take a bite, the juice is juicy and the meat is delicious!