Kimchi Pork Pan-fried Buns

Overview

Last Saturday, Dad went fishing again. Because the weather finally cleared up, my mother and I were busy washing the sheets and quilts and drying the quilts. We didn't cook at noon, so we just cooked some noodles and ate them. I don’t want to cook rice or stir-fry at night because I can’t finish it and it becomes leftovers for the next day. So, I made two pots of fried buns and another pot of spicy spicy soup. Well, this dinner looks beautiful.

Tags

• pasta
• home cooking
• breakfast
• cooking wine
• corn oil
• five spice powder
• golden arowana dumpling noodles
• light soy sauce
• oyster sauce
• pork shank
• sauerkraut
• sour carrots
• sugar
• water (mixing noodles)
• yeast
• salt

Ingredients

Steps

1. 1 The materials are shown first. For the meat filling, it is more suitable to use front leg meat. The meat is tender and fat. Pork belly may be a little fatter. The pickled radish and pickled cabbage are kimchi we make ourselves, and there are no other ingredients that can be substituted according to your own preferences.

   

2. 2 Add water to flour, add 1 tablespoon oil, add sugar, add yeast and knead the dough. Don't let the yeast touch the sugar, as it will affect fermentation. If the weather is cold, it is best to use warm water to knead the noodles, but the water temperature should not be too high, not exceeding 40 degrees, even if it feels a little warm to the touch.

   

3. 3 Knead it into a smooth dough, which is about as soft as your earlobe. Then cover and ferment until doubled in size.

   

4. 4 After the dough is kneaded, let's prepare the meat filling. Chop the pork, sour carrots and cabbage, add various seasonings, stir clockwise or counterclockwise to form glue, then cover and let stand. Seasoning can be adjusted to your own preference.

   

5. 5 The dough has risen to 2-2.5 times in size. When you peel the dough, you can see that the inside is filled with large honeycomb-like pores. The dough is ready to ferment.

   

6. 6 Sprinkle a thin layer of dry flour on the chopping board, pat the risen dough flat, fold and deflate, and knead repeatedly until there are no obvious air holes when you cut a ball of dough.

   

7. 7 Divide the dough evenly into several portions. Generally, pan-fried buns are not big, so I divided half a pound of flour into 16 buns.

   

8. 8 Take a small dough and use a rolling pin to roll it into a round piece with a diameter of about 10 cm. It is the same as a dumpling wrapper, with a thicker middle and thinner edges.

   

9. 9 Hold the dough in the palm of your hand with your left hand, put an appropriate amount of meat filling, then pinch the edge of the dough with your right hand, like an origami fan, and finally seal it.

   

10. 10 This is a well-made bun, and I am not very good at making it. This requires more practice. Although everyone likes to eat steamed buns with thin skin and large fillings, it is recommended that novices use less meat filling to make the buns better. When you get used to it, add more meat filling.

    

11. 11 After all the buns are wrapped, stick a little dry powder on the bottom, otherwise they will easily stick to the chopping board after proofing and become difficult to handle. Leave to rise for 10-30 minutes. Remember to cover it to prevent the surface of the buns from drying out. When you wake up, you can obviously see that the buns have grown a little bigger. The time depends on the room temperature. If the room temperature is high, the proofing time will be short, and if the room temperature is low, the proofing time will be longer.

    

12. 12 Pour a small amount of oil into a non-stick pan, just enough to cover the bottom of the pan, heat it up, and arrange the buns, leaving a little space. Heat over medium-low heat, don't make it too hot, otherwise it will burn easily.

    

13. 13 Fry the buns until the bottom is slightly brown. Don't over fry, otherwise the final product will be very burnt.

    

14. 14 Pour half a bowl of water along the edge of the pot. Do not pour it directly on the buns, otherwise it will affect the rise of the buns. The height of the water should not exceed 1/3 of the height of the buns, cover and simmer over low heat. Don't open the lid in the middle. You can only open the lid when you hear the sizzling sound and the water is almost dry. If you are worried that the buns are not cooked yet, add more water. I usually add water twice.

    

15. 15 After the water added for the second time has dried up, sprinkle a little chopped green onion, and you can also add a little sesame seeds, cover it, turn off the heat, and simmer for a minute.