How to make fennel and egg stuffed buns

A home-cooked fennel and egg stuffed buns will surely make you salivate. The colorful, fragrant and delicious food will awaken your taste buds once it is placed on the table. The preparation of fennel and egg stuffed buns is a bit complicated and the process is a bit tedious, but the taste is definitely great. Food with patience is full of warm feeling. It can be boiled, slow-cooked or braised, and the taste is very good.

1. Dissolve the yeast in warm water, add flour and appropriate amount of water, knead into dough, and let it rise for one hour.

2. Press the dough with your hand. If the small hole does not bounce back, it means it has been proofed.

3. Pick the fennel, wash it, drain it and chop it into small pieces.

4. Mix with the scrambled eggs.

5. Add appropriate amount of sesame oil and mix well to prevent the filling from releasing water.

6. Add salt, chicken essence and sesame oil to season.

7. Knead the dough thoroughly.

8. Divide the dough into several small pieces.

9. Roll the dough into a sheet that is thick in the middle and thin around the edges, and add the filling.

10. Wrap the buns and set them aside to rise for 20 minutes.

11. Put the dumplings into a pot of cold water and steam them for 15 minutes after the water boils. When the time is up, turn off the power of the rice cooker and leave it for 3 to 5 minutes before opening the lid and taking out the dumplings.

12. Remove from the pan.

Although restaurants provide us with convenience, they still have many shortcomings. It is better to make it ourselves. Fennel and egg stuffed buns are easy to make, nutritious and healthy.