Fried buns

Overview

#streetfood# Pan-fried buns are a special snack popular in Shanghai, Zhejiang, Jiangsu and Guangdong. It is said that more than 100 years ago, it was a side-operated variety of Shanghai teahouses. Later, it left the teahouses in response to demand and became a famous street snack. Shanghai pan-fried buns are known for their crispy skin and rich juicy flavor. The aroma of meat, oil, green onions and sesame lingers in your mouth for a long time when you take a bite. Therefore, together with Sichuan spicy hot pot, they were selected by the world-famous magazine "Forbes" as the most exciting and unique must-eat food in the world. Only these two delicacies were selected in the country, and their popularity is evident. Making your own is not only clean, hygienic and delicious, but also more economical and affordable. You can also pack a few at a time and put them in the refrigerator for quick freezing. You can take them out, fry or steam them when you want to eat them.

Tags

• staple food
• pasta
• home cooking
• breakfast
• cooking wine
• dumpling noodles
• egg
• light soy sauce
• onions
• pork stuffing
• rapeseed oil
• warm water
• white sugar
• yeast
• black sesame
• ginger
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Pour the flour and yeast into the bread machine, add water and stir to form a fluffy consistency, then start the kneading process, cover with plastic wrap and ferment until doubled in size.

   

3. 3 While the bread machine is kneading the dough, wash the pork, add the onions and ginger and chop into minced meat with a knife.

   

4. 4 Put into a small basin and add cooking wine, light soy sauce, salt, sugar and eggs.

   

5. 5 Use chopsticks to stir in one direction while adding an appropriate amount of water (it is better to use soup stock or skin jelly) until the mixture becomes thick and thick.

   

6. 6 Take out the fermented dough and knead again until smooth.

   

7. 7 Then roll into long strips and divide into small portions.

   

8. 8 Take a small dough and roll it into a round shape with a rolling dough, then add an appropriate amount of meat filling.

   

9. 9 Pinch pleats and wrap into small buns.

   

10. 10 After everything is wrapped, cover it with plastic wrap and let it rise again for about 20 minutes.

    

11. 11 After the pan is hot, pour in the cooking oil and then add the bun embryos.

    

12. 12 Fry over medium high heat until the bottom becomes a little crusty.

    

13. 13 Then add enough water to cover a quarter of the buns.

    

14. 14 Cover and fry over medium-high heat until the water in the pot dries up and the buns are cooked through.

    

15. 15 Finally, sprinkle with chives and black sesame seeds to add color and flavor. Eat it while it's hot. It's really fragrant and delicious.