A New Use of Leftover Dumpling Filling—fried Buns

Name: A New Use of Leftover Dumpling Filling—fried Buns
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: Some Flour; Some Dumpling filling; 10g Baking powder

by Zihan 8131

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

My hometown is in Dengfeng, Henan. There are shuijianbao shops in the streets and alleys for many years. I feel that shuijianbao and Liangpi are my favorite snacks when I was young. When it's cold, the steamed buns are fried in hot water, the shell is crispy, the middle is soft, and there is filling in the heart. Take a bite with soy milk, which is full of satisfaction.

Ingredients

A New Use of Leftover Dumpling Filling—fried Buns

1. Warm water to dissolve the yeast powder and mix the noodles, and wait for the fermentation to reach 2 to 2.5 times.

2. After kneading out the air, let the noodles relax for five minutes, then cut them into ingredients, and roll them into skins.

3. Wrap leftover dumplings with stuffing. Squeeze it loosely to form a half moon shape.

4. You can bun while frying, and you can prepare for frying after you pack about a dozen.

5. Heat the pan with cold oil, then put in the wrapped buns, leaving a little space in the middle.

6. After the bottom is golden to form a hard shell, add flour and water. The ratio of water to flour is about 15:1. Add water to two-thirds of the bun.

7. Cover the pot and change to medium heat. When the water is a little bit about to dry, open the lid, lower the heat, and start turning. At this time, add a little oil to the pot.