soup dumplingsIt is a beloved household food. When cooking, the should be placed onflat-bottom panDry-fry until it turns light brownish-yellow, then pour a little water and cover tightly. The fire should not be too strong; it will take about 15 minutes to cook. This article covers all the methods for making pan-fried buns. If you like it, feel free to save it.

Simple way to make water dumplings:

food ingredientsPrepare

A: Knead 2020 grams of dough,circlecabbagefilling, whitesesameModerate.

B：low-glutenflour20 grams, water 1000 milliliters, whitevinegar1 tablespoon.

Steps

1. Roll the yeast dough into a long strip and cut it into small pieces of 40 grams each. Round each piece and let it ferment for 5 minutes.

2. roll the small dough ball into a thin-edge and thick-center round dough skin, place 1 tablespoon of pork filling in it, then seal itbaoziShape, and let it ferment at a static state for 20-30 minutes.

Mix material B together and prepare it as a flour paste.

4. After heating the pan, arrange the raw buns in a staggered pattern as per step 2, then pour in the flour water and cover the pot with a lid. Cook over medium heat until the moisture is cooked off and the bottom of the buns are golden and slightly crispy. Sprinkle with white sesame seeds, scrape out onto a serving plate, and it can be eaten directly or served with a sauce according to personal preference.

How to make pan-fried buns

Food preparation

500 grams of flourpig meat250 grams,celery250 grams, yeast 150 gramsfine salt4 grams,monosodium glutamate2 grams,soy sauce10 grams, 30 grams of sesame oilstock100 grams, green onions 15 gramsJiang5 grams of flour, 20 grams of refined oil, 5 grams of alkali powder.

Steps

1. Pork wash and mince; celery remove roots and leaves, wash, chop finely, squeeze out water.

2. pork mince mixed with soy sauce, ginger paste, and brothy liquid until paste-like, then add celery, mix, add scallions, sesame oil, fine salt, and monosodium glutamate, stir to make filling.

3. Mix the flour with yeast water to form a dough, let it ferment, then knead in alkali powder, mix well and thoroughly. Roll the mixture into a long strip, divide it into 30 portions, flatten each portion individually, roll out each piece into a thick-center thin-edge pastry skin, stuff with filling, pleat into dumplings, which are the raw baozi dough pieces.

4. Place the wok on medium heat, brush with refined oil, arrange the bao dough pieces, pour a small amount of clear water, cover the lid. Wait until the water dries up, then add more water and cover again. Continue cooking until the bottom of the bao has formed crispy spots, then brush with a little refined oil and cook for a moment before removing from heat.

Homemade water dumplings recipe

Food preparation

fermented dough 200 grams, pork filling,leek100 grams each of fine salt, monosodium glutamate (MSG), soy sauce, ginger (minced ginger), sesame oil, and cooking oil.

Steps

1. Wash the Chinese cabbage, chop it finely, and mix it with pork mince, fine salt, monosodium glutamate (MSG), ginger, soy sauce, and sesame oil until well combined to form the filling.

2. Take the fermented dough, shape it into a strip, divide it into portions, roll out the into circles, and stuff with filling, then seal and shape into round dumplings.

3. Heat a flat pan, spread oil evenly, place buns and fry for 1 minute, pour in the thin batter (stirred mixture of flour and water), cover and cook over low heat until the batter is dry. Add a little more oil, fry until the bottom of the buns is crispy and golden, and the filling is fully cooked.

When frying buns, cover them to ensure the filling cooks through easily.

The method for making home-style pan-fried buns (Shuǐ jiānbāo) is as follows:

Food preparation

flour 500g, cabbage, pork filling each 250g, yeast powder 10g. chopped scallions, chopped ginger each 15g, fine salt, monosodium glutamate each 1/3 tsp, soy sauce, cooking wineSugar1/2 tablespoon each, 2 teaspoons of sesame oil, 125 grams of plant oil.

Steps

1. Take a small amount of flour and mix it with water to form a flour paste: dissolve yeast powder in a bowl with water, then add the remaining flour and knead evenly. Cover with a wet cloth and let it rest for 30 minutes.

2. Remove the roots and old leaves from the cabbage, wash it, blanch it in boiling water until tender, remove and cool it down, chop it finely, squeeze out the water, and place it in a container.

3. Add pork mince, chopped scallions, and minced ginger, mix well. Then add salt, soy sauce, cooking wine, sugar, sesame oil, and monosodium glutamate, and mix until well combined to form the filling.

4. Knead the dough into strands, cut 25-gram pieces, flatten them into rounds, stuff with filling, fold and seal to form raw buns.

5. In a pan, heat the vegetable oil, place the unbaked buns in it, then pour in some clear water and flour batter. Cover tightly and fry until the bottom is golden brown, then drizzle with a little clarified oil before serving.