Pan-fried buns with leek and pork stuffing
I had a craving when I saw many people making fried buns online. I couldn't help but try to start making them. I found that the fried buns were more delicious than the steamed ones and were especially delicious.
Recipe Recommendations
- pork belly 300 grams
- leek 200 grams
- dough 500 grams
- Jiang 1 block
- garlic 3 capsules
- peanut oil 3 scoops
- sesame oil 1 scoop
- spiced powder 10 grams
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
Steps for Pan-fried buns with leek and pork stuffing
1
Chop the pork and add the ginger and garlic.
2
Wash the leeks and chop them into pieces. Pour appropriate amount of peanut oil into the leeks to wrap the leeks with a layer of oil.
3
Add oyster sauce, soy sauce, five-spice powder, sesame oil, peanut oil, and salt to taste.
4
Stir the filling well and set aside.
5
Wake up for two hours with good face.
6
Divide the dough into approximately the same size.
7
Roll it into a round cake shape.
8
Add appropriate amount of filling.
9
Holding the steamed bun with one hand and closing the mouth with the other.
10
Finally squeeze them together and squeeze them tightly.
11
Wake up for another ten minutes after wrapping the steamed buns.
12
Pour a layer of base oil into the pan and add steamed buns to fry for two minutes.
13
Pour in half a bowl of flour and water, and the amount of flour and water reaches one-third of the steamed bun.
14
Cover the lid and simmer over medium heat until the water in the pan dries and makes a squeak.Pan-fried buns with leek and pork stuffing Make Tips
Cut leeks must be wrapped with oil first, so that the moisture in the leeks can be locked in. When eating, one bite of the soup is much like soup dumplings.