Holiday snacks for guests-----▷Matcha fried buns◁

Overview

Pan-fried buns are also called pot-fried buns and pot stickers in Chongqing. I think they taste better than ordinary steamed buns. There will be a golden bottom underneath. The color is golden, the bottom is crispy, and the inside is soft and salty. The fried buns taste delicious! Paired with a bowl of soy milk or black rice porridge, it is a very good staple meal. However, it was too big for me. Originally, I expected it to be the size of a small steamed bun, one bite at a time. Who knew that it would become a big bun when wrapped. But when it was served, my family loved it and praised it endlessly. It made me feel that it was worth the sweat and rain to make delicious food...

Tags

• snacks
• common dishes
• cooking wine
• corn oil
• flour
• light soy sauce
• matcha powder
• onions
• oyster sauce
• pork stuffing
• thirteen incense
• yeast
• ginger

Ingredients

Steps

1. 1 Add water to the meat filling: Add a small amount of water to the meat filling, stir in the same direction with chopsticks, add water after the water disappears, repeat this 3 to 4 times, until it becomes gluey. Add minced ginger, light soy sauce, cooking wine, oyster sauce, thirteen spices, salt and oil to the meat filling for seasoning.

   

2. 2 Put flour into two pots, put an appropriate amount of matcha powder and yeast into one pot, mix with warm water to form a soft and moderate dough, and leave it in a warm place to ferment. In another basin, put yeast and warm water to form a soft white dough and ferment.

   

3. 3 Remove the air from the fermented dough and knead it into a smooth dough

   

4. 4 Knead the relaxed dough into a long strip.

   

5. 5 Divide into medium-sized portions.

   

6. 6 Roll out the dough, add pork filling and wrap into buns, set aside to rise for about 15 minutes.

   

7. 7 Divide the other white dough into medium-sized balls.

   

8. 8 Roll out into a dough, add pork filling and wrap into buns, let rise for about 15 minutes.

   

9. 9 Add a small amount of oil to the pan, just enough to cover the bottom of the pan. Add the buns and fry over medium heat until golden brown on the bottom, then add water.

   

10. 10 My buns are a bit big, so add water to one-third of the height of the buns and bring to a boil over high heat.

    

11. 11 Cover the pot, turn to low heat and simmer until the water is almost dry. If the buns are too big and difficult to cook, you can add water and repeat.

    

12. 12 When cooked, open the lid and cook over medium heat until all the water disappears.