Pan-fried Baozi with Meat Stuffing

Name: Pan-fried Baozi with Meat Stuffing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Minced meat; 1 piece Gourd; 200g Flour; 4g Baking powder; 1 tsp Ginger powder; 1 tsp pepper; Some oil; Some salt

by Scarlett WH

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Pan-fried is the name in the south. In the north, it is called simmered buns. In the process of cooking, the simmered buns are melted, steamed, and fried. The fried buns just out of the pot are boiled, steamed, and fried at the same time. , Its color is golden, one side is burnt and crisp, three sides are soft and tender, crisp but not hard, fragrant but not greasy, and the taste is extremely delicious. When I went to the vegetable market two days ago to buy vegetables, the stall owner recommended me to use gourd and meat to make the filling. For the first time, I used it to make the filling with fried small bags for my family. The results were surprisingly good. The whole family liked the refreshing taste, and after eating it one pot after another. Do you want to try it too? "

Ingredients

200g Minced Meat
1 piece Gourd
200g Flour
4g Baking Powder
1 tsp Ginger Powder
1 tsp Pepper
Some Oil
Some Salt

Pan-fried Baozi with Meat Stuffing

1. Put the baking powder into warm water of about 30 degrees to dissolve, and then add the flour to neutralize the noodles;

Pan-fried Baozi with Meat Stuffing recipe

2. After mixing into a smooth dough, cover it in a covered room and leave it to ferment at room temperature;

3. Add appropriate amount of salt, ginger powder, pepper powder and cooking wine to the meat filling, stir in one direction;

4. The gourd is planed into filaments, pay attention to the middle of the gourd and leave it out;

5. Add an appropriate amount of salt to marinate;

6. Squeeze the marinated gourd shreds to remove most of the water and put them in the meat;

7. Then add an appropriate amount of sesame flavor and a little pepper;

8. Stir vigorously in the direction just now, so that the gourd meat filling is ready;

9. After the dough is fermented, it is rounded on the chopping board;

10. After kneading into long strips, cut into the same size agent;

11. Roll it into a round piece and wrap the prepared filling;

12. Hold up the wafer with your left hand, twist it with your right hand and fold it inward until it closes;

13. This way all the small buns are wrapped;

14. Heat the pan, put a little oil, put the small buns in it, pay attention to leave a little space in the middle, fry it slightly, and then add an appropriate amount of water;

15. Cover and cook for two or three minutes;

16. Uncover the lid and fry slowly on low heat until the water has evaporated and the bottom of the shell will fry until golden.

17. It's ready to eat.

Tips:
1. Use warm water to split the baking powder, which is more conducive to the fermentation of the flour; 2. When the gourd is shredded, the flesh in the middle is not needed, add a little salt to marinate, and squeeze out part of the juice when filling to avoid the water from the meat. ; 3 When making buns, hold up the round noodles with your left hand, twist in your right hand and fold inward until closed, so that the buns can form a natural fold; 4. When frying the small raw buns, first heat the pan and add a little oil. Fry the Xiaoshengbao first and then put it in the water, so as to avoid the simmering pan.