1. There is a little bit of dough and a little bit of cabbage and pork filling when making the fried bun.
2. Roll the dough into thin slices and cut into the shape with a cutting board. Be careful not to cut off.
3. Cut two millet peppers into the cabbage and pork filling. The finished product is spicy and more delicious. Spread the filling on the corresponding dough and smooth it out a little.
4. Fold up the piece in the lower left corner.
5. The upper left corner is folded down.
6. Fold the left to the center.
7. Fold the top to the middle.
8. The bottom is also folded toward the middle.
9. Fold the middle thick stack to the right.
10. Fold up the lower right corner and fold down the upper right corner.
11. The folded green body.
12. Roll into a rectangle with a rolling pin. (Other shapes are also possible)
13. Brush oil in the pan, put the puff pastry in, cover the pan, and fry on medium to low heat.
14. Fry until slightly browned on both sides, then remove and change the knife.
15. Finished product.
16. Finished product.
Tips:The yeasted puff pastry is better fried. Crispy on the outside and tender on the inside, delicious π Pork and cabbage stuffing. For detailed production process, see the homepage: Cabbage dumplings.
