Name: Three Fresh Fried Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 420g Flour; 450g pork; 650g cabbage; 1 piece egg; 7 Shiitake Mushrooms; a little salt; 2 tablespoons Soy sauce; 2 tablespoons Oyster sauce; a little oil; 3.5g yeast; a little chopped green onion; a little Black sesame; 2 tablespoons sesame oil; 1 bowl water

Three Fresh Fried Buns

by y Yuanzi y

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Although I am not a northerner, I still eat a lot of pasta. This time I made some steamed buns with three fresh flavors. The fried ones are more delicious. I especially like the crispy shell at the bottom and the texture of the noodles. It is indeed much better than dead face. It is very convenient to make more at a time and freeze it in the refrigerator, so you can take it out and fry it when you want to eat it.

Three Fresh Fried Buns

1. Soak shiitake mushrooms in advance

2. Wash the cabbage, chopped and pickled with a little salt

3. Wash and mince pork

4. Add water to the flour, knead the yeast evenly, and double the size of the fermentation

5. Wash the soaked shiitake mushrooms, chop and control water

6. Squeeze the marinated cabbage to remove excess water, add light soy sauce, dark soy sauce, oyster sauce, egg, sesame oil, and salt to make the filling evenly.

7. Knead the fermented dough to exhaust air and divide it into small doses

8. Roll out the skin and wrap the stuffing

9. Close your mouth and become a bun

10. Put a little oil in the pan and fry the buns

11. You can pour a bowl of water from the bottom of the bun

12. About fifteen to twenty minutes, let the water dry, sprinkle a little black sesame and chopped green onion.

Tips:
When frying, fry on a small fire. The specific time depends on the size of the buns. You can freeze and store the ones you can't eat. You can fry them when you eat.