Pumpkin Fried Bun
1.
Prepare the ingredients, peel the pumpkin and cut into small pieces.
2.
After the pumpkin is steamed, add caster sugar while it is hot.
3.
After pressing the pumpkin into a puree with a spoon, let it warm up.
4.
Add self-raising powder to pumpkin puree, and add 10 grams of vegetable oil.
5.
Knead it into a smooth dough, cover it with plastic wrap, and let it stand for half an hour.
6.
Prepare the stuffing for pan-fried buns, puree the pork, chop carrots, garlic white, mince ginger, and dice the thick soup into small cubes.
7.
Add all the fillings together, plus a little salt, light soy sauce, and pepper.
8.
Stir the filling until it is strong.
9.
The dough is well proofed, divide into 16 equal parts, and round.
10.
Take a dough, squeeze it, and roll it into a thin round piece with a thick center.
11.
Put the filling in the middle of the dough.
12.
Pinch the folds into a bun-like shape. After all the folds are wrapped, cover with plastic wrap and let it stand for another half hour.
13.
Brush the pot with vegetable oil and heat it over medium heat.
14.
Put the proofed buns into the pan and fry until the bottom of the buns is slightly shaped.
15.
Add a glass of water.
16.
Cover the lid, turn to low heat and simmer for about ten minutes.
17.
After simmering until the water dries, add a tablespoon of vegetable oil, fry the bottom of the buns browned, sprinkle with chopped green onion and sesame seeds, and serve.
Tips:
Because it uses self-raising powder, there is no need to put yeast in it.
The temperature is low now, so the dough needs to be proofed for a while after kneading. If it is summer, self-raising powder can be used without proofing.
Because the water content of pumpkins is different, the amount of pumpkin puree added can be increased or decreased by itself.
