Bun

by Chen Yu

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Bun-bun is a special delicacy in the Hakka region. Mix the sticky rice noodles with water to make rice milk. After steaming, it will be the dumpling skin, with various fillings, such as dried tofu, fresh bamboo shoots, mushrooms, fungus, pickles, taro shreds, leeks... Inside, the stuffing is wrapped like the way the northerners wrap spring rolls. The buns are chewy and the fillings are full and rich. Another bowl of third and third is no less than the kind of love for pickled noodles and soup! The life of the Hakka is so moist! "

Ingredients

Bun

1. Put 100g of rice roll special powder into the bowl.

2. Add 200g of water to make rice syrup and set aside.

3. Filling: leek, egg, dried shrimp.

4. Dice the leek, add some salt to the egg and make a liquid.

5. Heat up the pan, add the dried shrimps and stir fry for 1 minute until the aroma emerges, and set aside for later use.

6. Then put the oil in the pot and pour the egg liquid.

7. Use chopsticks to quickly break the fried eggs into pieces and place them on a plate.

8. Fry the diced leeks quickly, and the water will be easily fryed slowly. Season with salt and appropriate soy sauce.

9. Put the leeks, eggs, and dried shrimps into a large bowl.

10. Mix well and set aside.

11. Brush the pan support with oil.

12. Pour in the rice milk and steam the hot water for 2 minutes.

13. Take out after steaming.

14. The spatula cuts along the sides to facilitate the lifting of the dumplings.

15. Pull up the whole piece.

16. Put the cooked food on the chopping board.

17. Put the leek and egg stuffing into the dumpling wrapper.

18. The four corners are folded in half.

19. Grow into a square.

20. Turn it over.

21. The above amount can make exactly four servings.

22. Finished product. There are many fillings with thin skin, simple, quick and delicious!

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