[sichuan] Fried Pork Buns with Plum and Vegetables

Name: [sichuan] Fried Pork Buns with Plum and Vegetables
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Flour; 180g water; 3g Dry yeast; 300g Mei Cai Mince

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I made the Mei Cai mince again, and this time, I will make a fried bun.
Wrap the buns, proof them, brush the pan with oil, put them in the buns, pour water, cover them, and then listen to the sound of zila la inside. This is not the first time I have seen this kind of procedure, but when I really start my hands, there are a hundred drums in my heart. Either worrying about the lack of water, or guessing if the fire is getting bigger, will the bottom of the pot be burnt? Cautiously, I finally waited until it was out of the pot. Actually, I really don't know if it should be out of the pot. Looking at the buns, they seem to be almost mature. Whether he is good or bad, let's talk about it. . .
Like the browned bottom. . . "

Ingredients

350g Flour
180g Water
3g Dry Yeast
300g Mei Cai Mince

[sichuan] Fried Pork Buns with Plum and Vegetables

1. Ingredients: 350 grams of flour, 180 grams of water, 3 grams of dry yeast, 300 grams of plum meat filling

[sichuan] Fried Pork Buns with Plum and Vegetables recipe

2. Pour all the dough ingredients into the bread machine,

3. Stir it into a smooth dough.

4. Put in a large bowl and leave to ferment in a warm place.

5. The dough has grown to double.

6. Take it out, vent, and knead again.

7. Rub into long strips.

8. Divide into 10 equal parts.

9. Roll into a wafer.

10. Put the filling,

11. Pinch out the pleats and put it on the counter for 20-30 minutes.

12. Heat the pan, add a little oil,

13. Put in the buns,

14. Pour a small amount of water and spread the bottom of the pot.

15. Cover the lid immediately and fry over a medium-to-low heat.

16. When the water completely evaporates, the steamed buns are fully cooked, turn off the heat.

17. Take out and serve while hot.

Tips:
The final proofing time needs to be adjusted according to the actual temperature.
If the steamed buns are not cooked, add water to cover and simmer until cooked.
It tastes best when served hot.