Fennel and Egg Stuffed Buns

Name: Fennel and Egg Stuffed Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 400g All-purpose flour; 8g yeast; 4g Sugar; 4g Lead-free baking powder; 200g (approximately) Plain Water; 800g Fennel; 6 Eggs (small soil eggs); Some salt; Some Cooking oil; Some sesame oil; Some Chicken Bouillon Powder

by You are the harbor of the heart

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Fennel is nutritious, strong and unique! I like it very much!

Fennel and Egg Stuffed Buns

1. Pick the fennel clean, wash, drain and chop.

2. Beat the eggs with salt and fry them until cooked.

3. Add appropriate amount of salt, sesame oil, chicken essence, and mix well.

4. Knead the flour, yeast, sugar, lead-free baking powder, and water together, cover with plastic wrap and let it rest for 15 minutes.

5. Roll the dough into long strips and cut into small pieces. Roll out the small doses into discs.

6. Wrap the stuffing, cover with plastic wrap or kitchen towel and let it rest for 15 minutes.

7. After boiling the water, steam for ten to twelve minutes (minimum minced meat for at least fifteen minutes). Turn off the heat and steam for five minutes before uncovering the pot.