Shepherd's Purse Pan-fried Buns

Name: Shepherd's Purse Pan-fried Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g Flour; 100g pork; 3g yeast; 2g Sugar; 130g Warm water about; 30g Shiitake Mushrooms; 100g Xianggan; 5g ginger; 5g shallot; 20g Oyster sauce; Some cooking salt; Some Fish sauce

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Shepherd's purse is on the market, and you can eat it next spring.
Shepherd's Purse, Shepherd's Purse, Herba Root, Green Intestines, Ground Rice Vegetables, Ground Vegetables, Chicken Cabbage, Water Chestnut, Chicken Feet, Thistle Vegetable, Water Chestnut. It can be mixed, fried, stuffed, fragrant and delicious. Especially the wontons, which are filled with dumplings. I used them to make steamed buns this time. They were especially delicious and fried.
Dough ingredients: 250 grams of flour, 3 grams of yeast, 2 grams of sugar, about 130 grams of warm water. Filling ingredients: 100 grams of pork paste, 30 grams of mushrooms, 100 grams of dried dried, 5 grams of ginger, 5 grams of green onions, 20 grams of oyster sauce, salt 2 grams, a little fish sauce, right amount of shepherd's purse.

Shepherd's Purse Pan-fried Buns

1. Boil the yeast powder with a little warm water. Add a little sugar to the flour, pour in yeast water and warm water while stirring to form dough.

2. Make a smooth dough, cover it and leave it in a warm place.

3. Boil the shepherd's purse in a pot of boiling water, squeeze the shepherd's purse and chop it after passing cold water. 250 grams is the amount after squeezing the water.

4. Prepared meat paste.

5. Finely chop dried fragrant, finely chop shiitake mushrooms, mince ginger and green onions.

6. Stir fragrant ginger and green onions in a pot with oil.

7. Add the meat paste and fry until the color changes.

8. Add shiitake mushrooms and sauté until fragrant. Add oyster sauce and stir well.

9. Add fragrant dried, shepherd's purse, drip a little fish sauce, appropriate amount of salt, stir well and serve.

10. The dough is twice as large as it is fermented, and knead again to exhaust. Just knead it again until smooth.

11. Divide the ingredients, roll them out, and put an appropriate amount of filling.

12. Close your mouth.

13. The unit is ready for 20 minutes.

14. Put oil in the pot, put the steamed buns, and pour clean water to about one-third of the place.

15. Cover, medium and small fire, when the water is dry, pour in a little starch water. Sprinkle with sesame seeds and fry them.

16. Generally, the steamed buns will be cooked after the water is dry, and after frying, the bottom surface will be more golden and more fragrant.

Tips:
1. If there is no starch, you can pour some flour and water, so that you can fry ice flowers. 2. The fire can be larger when there is water in the pot, and the fire should be lower when the water dries. 3. The cooked buns should be fermented again for about 15 minutes before frying. 4. The water for kneading should not be hot and warm. Don't add water all at once. In the end, the dough is too dry and can be kneaded by dipping it with water. The hardness is moderate.