Pan-fried leek and egg buns

Overview

You can make buns even with zero knowledge! Chives are fragrant when eaten in spring, and yeast-baked noodles are good for the stomach, but I don’t want to steam them all the time, so I fry them raw. It tastes great for a change!

Tags

• staple food
• side dishes
• home cooking
• steamed buns
• shanghai snacks
• local cuisine
• chives
• egg
• five spice powder
• flour
• light soy sauce
• starch
• warm water
• yeast
• salt

Ingredients

Steps

1. 1 Pick the leeks, wash them and dry them thoroughly

   

2. 2 Add yeast to warm water and mix well.

   

3. 3 Add the yeast water to the flour and stir to form a fluffy consistency.

   

4. 4 Knead into a smooth dough and let rise in a warm place for at least 40 minutes. The dough should be covered with a lid or safety film to prevent the surface from drying out

   

5. 5 While the dough is fermenting, cut the leeks into fine pieces

   

6. 6 Add 3 grams of salt, 2 tablespoons of water and 1 tablespoon of starch to the eggs and stir into egg liquid

   

7. 7 Heat a pan with cold oil. When the oil is hot, pour in the egg liquid. As the egg liquid gradually solidifies, stir continuously with chopsticks

   

8. 8 Cook until the egg liquid is completely solidified.

   

9. 9 Pour the eggs into the leeks, add 5 grams of salt, a spoonful of light soy sauce, and a spoonful of five-spice powder and mix well

   

10. 10 When the dough is fermented as shown in the picture, deflate the air and knead it into dough.

    

11. 11 Divide the dough into several small pieces and press flat

    

12. 12 Roll into dough

    

13. 13 Put the dough on your hands, make a hollow shape with your palms, put the stuffing into the dough, and press it while placing it with a spoon. You can put more, because the leeks will wilt after they are cooked, which means there will be less stuffing

    

14. 14 Use your fingers to pinch the dough together, like folding a fan, and fold the dough together

    

15. 15 When pinching the pleats, turn the bun clockwise as the pleats increase, and at the same time press the filling inward with your thumbs

    

16. 16 Continue

    

17. 17 Completed

    

18. 18 Let the wrapped buns rise for about 10 minutes

    

19. 19 Heat the oil in a pan with cold oil. When the oil is slightly hot, add the buns and fry until the bottom is golden brown. Then add water to cover one-third of the buns. Cover with a lid and cook over medium heat

    

20. 20 When the water in the pot is almost dry, uncover the lid and sprinkle black sesame seeds and chopped green onions according to your preference. You can also add nothing and turn off the heat.

    

21. 21 Very fragrant, especially the golden bottom of the bun.