Pan-fried Pork Bun

Name: Pan-fried Pork Bun
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 700g Flour; 1 tablespoon Corn flour; 500g Pork filling; 1 tbsp Vegetable oil; 4 pieces Shallots; 1 teaspoon salt; 1 piece ginger; 1 teaspoon yeast; 1/2 teaspoon pepper; 1/2 tablespoon sesame oil; 1 tbsp Soy sauce; 1 teaspoon Sugar; 1 tbsp Cooking Wine

by Dust-covered ice and snow season

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

It's the first time to make pan-fried buns, but it is so difficult to knead the wrinkles. I haven't kneaded them for so many years. My family said you are a bun, obviously it is dough... Alas! Hurt self-esteem...

Pan-fried Pork Bun

1. Put the flour and corn flour into the pot

2. Melt the yeast in warm water, pour it into flour, knead and ferment until it is twice as large

3. Put the minced green onion, ginger and other seasonings in the meat filling and stir well

4. Divide the dough, wrap in the minced meat, and let stand for 30 minutes

5. Put a small amount of oil in the pan, fry the steamed buns, pour about 1/3 of the water or flour water that has covered the steamed buns

6. Keep on medium-low heat until the water is dry, sprinkle some sesame and green onion to cook

Tips:
When kneading the noodles, it is softer than the steamed bun noodles. The yeast should be a little bit more. It must be on medium and low heat. It is best to use a non-stick pan. The seasoning is added according to your own habits.