Pocket fried buns
I like the browned part at the bottom of the fried bun. It tastes fragrant and crispy. It is really delicious! The small buns made this time are very small, and one bite is just right.
Recipe Recommendations
- pakchoi 300 grams
- dumpling flour 500 grams
- tofu 200 grams
- mushrooms 150 grams
- water 200 grams
- corn starch 3 grams
- black sesame 3 grams
- onion 20 grams
- Jiang 20 grams
- salad oil 10 grams
- sesame oil 5 grams
- shisanxiang 5 grams
- salt 5 grams
Steps for Pocket fried buns
1
Prepare the raw materials and soak the mushrooms in advance.
2
Boil boiling water in the pan, add cabbage and blanch for a while, remove it, and squeeze out the water for later use.
3
Add mushrooms in the pan and cook for another two or three minutes, then remove.
4
Squeeze dry the steamed cabbage and mushrooms, chop them up and set aside.
5
Dice tofu, add appropriate amount of oil and fry until set.
6
Chop the onions and ginger for later use.
7
Put all the ingredients together, add oil, five-spice powder, and salt, and mix well to make the filling.
8
Add appropriate amount of water to the dumpling powder, and stir with chopsticks to form flocculent.
9
Knead into a smooth dough and wake for about 20 minutes.
10
Waking dough, knead it into long strips.
11
Cut into equal sized doses.
12
Press flat and roll it into dumpling skin.
13
Add the stuffing into the skin.
14
Wrap it in a circular pattern.
15
Put the oil in the pan and add the small buns.
16
Take a container, add corn starch and water, and stir well.
17
After the steamed buns are shaped in the pan, pour in starch water, cover the lid, and for about 10 minutes.
18
When you hear the squeaking sound, sprinkle black sesame seeds and serve the pot.
19
Serve on a plate and serve.Pocket fried buns Make Tips
1. Add oil first when mixing the filling so that the mixed filling will not water out. 2. Put more oil in the pan when frying steamed buns. 3. The ratio of water to corn starch is 10:1.