No meat, no joy + soup-filled pan-fried buns
Ingredients
- Flour 300g
- Boiling water 150 grams
- Oil Appropriate amount
- Salt Appropriate amount
- Yeast powder Appropriate amount
- Pork belly Appropriate amount
- Onion Appropriate amount
- Skin Jelly Appropriate amount
- Egg One
- Lard A spoonful
- Black sesame seeds A pinch
- Ginger Appropriate amount
Steps
1. Prepare all the ingredients. The skin jelly is pig's feet soup that has been cooked in advance. Place it in the refrigerator and freeze it until it solidifies.
2. Pour the flour into the bread bucket, add boiling water and mix
3. Set the kneading button and knead the dough after 20 minutes
4. Mix the yeast with a little warm water and add it to the bread bucket
5. Add a spoonful of lard, continue to knead the dough for 20 minutes until smooth, cover and ferment
6. Divide the fermented dough into small pieces that are slightly larger than the dumpling wrappers
7. Add onion, ginger, salt, and eggs to the pork, and mince it in a blender
8. Add skin jelly and mix evenly
9. Press the dough into a disc with a thick middle and thin edges, place it in the palm of your hand, scoop a spoonful of meat filling and place it in the middle
10. Wrap it up like a bun and tighten your mouth
11. Brush the pan with oil, arrange the prepared buns neatly, and fry the bottom over low heat until they are slightly brown and hard
12. Pour in water that covers half of the buns
13. Cover the lid and simmer the buns until you hear a squeaking sound in the pot.
14. Sprinkle black sesame seeds and chopped green onion and serve
15. Super delicious
Tips
- 1. Boil the noodles in boiling water, and the resulting fried buns will have thin, elastic skin and are very delicious.
- 2. After the meat is minced, add the skin jelly and stir slightly. The skin jelly will melt after stirring for a long time.
- 3. When frying, the heat must be low. When the bottom is browned, add water to prevent the water from soaking the bottom of the buns.
