Fried Bun is a special snack in Shanghai. Its bottom color is golden, hard and crisp. The steamed bread is white, soft and loose. The meat filling is fresh and tender, with a little marinade. When chewing, it also has the smell of sesame. It’s best to eat it while it’s hot. Ha ha, be careful not to burn the juice inside


400g flour
50g meat skin jelly
300g pork stuffing
1 tsp yellow rice wine
1 tsp raw soy sauce
2 shallots
1 tsp salt
1 small piece of ginger
1 tsp black sesame
5g yeast powder
300 g water


Step 1
Add salt, rice wine, soy sauce, ginger, scallion and meat cake into minced pork and stir well

Step 2
Mix flour, yeast and water into smooth dough for fermentation

Step 3
Ferment to 2 times

Step 4
Exhaust air to divide the dough into small pieces

Step 5
Take a ball and roll out the meat filling

Step 6
Then discount and close

Step 7
Put the oil in the pan and fry the steamed stuffed buns for 2 minutes

Step 8
Boil the water in half of the steamed stuffed bun for 5 minutes

Step 9
Finally, add an appropriate amount of sesame to boil until dry, and then fry for 3 minutes