When I was hungry, I didn’t want to eat big fish and meat, but this snack – fried buns. The soft steamed stuffed bun has a layer of fragrant and crisp bottom, plus the aroma of shallots. This compound taste always fascinates me.

Ingredients

250g flour
150g pork stuffing
200g cabbage
3 G baking powder
3 G yeast (dry)

Directions

Step 1
Clean the cabbage, scald it in a boiling water pot, cool it, squeeze out the water and chop it
Step 2
Add chopped green onion, ginger, salt, chicken essence and sugar to pork stuffing. Stir vigorously and mix well with chopped cabbage
Step 3
Wash the shallots and chop them up for later use
Step 4
Mix the flour with yeast, baking powder and an appropriate amount of warm water to form a dough. Knead it and make it hair for 20 minutes
Step 5
Knead the lower part of the strip again
Step 6
Roll out the round skin with a rolling pin and wrap it into the filling center
Step 7
Pinch tightly into the shape of steamed stuffed buns and repeat the above steps until all steamed stuffed buns are wrapped
Step 8
Pour a little vegetable oil into the pan and heat it. Put the wrapped steamed stuffed bun into the pan and fry it slightly
Step 9
Pour in boiling water or cold water. Less than half the height of steamed stuffed bun, cover the lid, turn the low heat and fry for about 5 minutes. My steamed stuffed bun is small. If it is large, add more water to prolong the frying time
Step 10
After the water evaporates, sprinkle the chopped scallion, cover and stuffy, and then come out of the pot