Henan Pan-fried Dumplings

Henan-style fried buns, isn't it strange? The fried buns over there are open mouths. Heh, I give it a name called Kaixiao. I remember I liked this very much when I was a child. Every time my grandfather came back from the market, he would bring us fried buns and pea jelly. Later, my mother thought that the food they bought at the market was all skins and no fillings, so she made the dough and mixed the filling for us to fry it. Super delicious! At that time, every time we asked what we wanted for breakfast, we all answered Shui-fried buns, Shui-fried buns with spicy soup, an authentic Henan-style breakfast.

Recipe Recommendations

flour appropriate amount
yeast powder appropriate amount
warm water appropriate amount
peanut oil appropriate amount

salty and fresh
fried
several hours
ordinary

Steps for Henan Pan-fried Dumplings

Mix and stir the yeast powder and warm water, pour it into a basin and dough, knead until it is smooth, then cover with plastic wrap, and place in a warm place to ferment until twice the original size.

Place it on the chopping board and knead it thoroughly;

Cut into sections with a knife;

Rub into long strips;

Divide into evenly sized doses;

Prepare the fillings (leftover from making dumplings before, so I didn't elaborate on them);

Pinch it into a round piece with your hands, which is about the size of a dumpling skin and thicker than the dumpling skin;

Wrap in filling;

Pinch it into a half-moon shape and close the sides slightly;

Put appropriate amount of peanut oil into the pan;

After the oil is hot, neatly pile the steamed buns into the pan;

Prepare half a bowl of water, add a small amount of flour and stir well, pour into the pan, cover the lid and fry;

Wait until the water is dried up, you can turn off the fire;

Open the cover and use a spatula to divide the thin skin into four, and then shovel up the steamed buns. The bottom of the bun is facing up and the bottom is golden yellow when it is cooked;

Put it into a plate and serve.