Fried Dumpling

Name: Fried Dumpling
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 108g Old face; 10g White sugar; 1g salt; 20g olive oil; 3g Yeast (dry); 170g warm water; 2s Green onion; 1/4 teaspoon Ginger powder; 1/4 teaspoon Five spice powder

by Favored. Dazai.

5.0 (1)

Favorite

6

Difficulty

Normal

Time

1h 30m

Serving

3

Dazai's gluttonous fry is not in Shanghai, nor in Shandong, but in Hangzhou. Just before Xiang’s departure to Canada, he stayed at Sanyi Jingtan’s house. In those few days, the happiest thing every morning was to go to the bun shop on the roadside and wait for the freshly baked pan-fried buns. The quality of the stuffing is not flattering, and it is bigger than the thin stuffing made by Dazai now, but it is fragrant somehow, eat one bite at a time, and swallow a dozen of them every minute. In fact, whether it is a roadside stall or a home product, Dazai always loves meat bun skins more than bun fillings, especially this kind of bun skin with thick sauce and meaty inner layer. Come up with more appropriate adjectives than "yummy".

Fried Dumpling

1. Mix the main ingredients and knead into a smooth dough.

2. Place in a warm place and ferment to 2 times the volume.

3. Add all-purpose flour① and knead until the surface is smooth.

4. Divide into small doses of about 20 g/piece and round.

5. Take a small dose and roll it out into a circle with a diameter of about 7 cm.

6. Mix the ingredients ④ and stir vigorously to form the filling. Take an appropriate amount and fill it into the center of the dough.

7. Hold the dough with one hand and turn, and with the other hand, pinch the edges to wrap it into a round bun.

8. Pinch the top interface tightly.

9. Put olive oil in the pan ②, put in the small buns, simmer and fry until the volume expands.

10. Add 1 cm high water and simmer until the water is dry.

11. Remove from heat, sprinkle in ingredients ③, simmer for 30 seconds.

Tips:
The raw buns have not undergone secondary fermentation and are directly placed in the frying pan, so they are gradually heated over a low heat. After the volume expands, the heat can be increased to prevent the yeast in the bottom dough from being scalded by speed and becoming dead. Noodles affect the taste.