What kind of filling is delicious for pan-fried buns?

Pan-fried buns are a common snack and are often eaten for breakfast. There are many fillings for pan-fried buns, including vegetarian and meat ones. In fact, which filling is the best for pan-fried buns depends on your taste and preferences. If your family likes vegetarian food, you can pair it with a variety of vegetables. It is not only delicious but also very nutritious. In fact, no matter what kind of filling it is, it is delicious if it is made according to your own taste.

Pan-fried buns are a traditional snack with special flavor and belong to the Henan cuisine. It has a history of more than 500 years and originated in Tokyo Bianliang City (the ancient capital of Kaifeng). It is quite popular in North China and Central Plains. The texture is crispy but not hard, fragrant but not greasy, and the taste is extremely delicious.

In some areas such as Hebei and Shandong, it is called "pot stickers". It is mainly circulated in parts of Dongying City, Binzhou City, Zibo City, and Heze City in Shandong Province. Today, Lijin Fried Buns and Heze Fried Buns are the most famous. There are many "pan-fried buns" shops with their own characteristics scattered on the streets of Lijin County. The pan-fried buns, which are golden in color, crispy on the outside and tender on the inside, are so fragrant that they make people salivate. Heze pan-fried buns are listed as one of the top ten buns in China.

Method 1

① Mix flour and yeast together, add warm water and knead into dough. Then add alkaline water and a little sugar, knead evenly, put on a table, pinch into 40 small pieces, and roll each into small round pieces.

② Chop the meat into small pieces, add soy sauce and salt to simmer, then add chopped ginger, onion and seasoning noodles into the meat and mix well, then add the chopped cabbage that has been pressed out of the water and sesame oil, and mix well to make the stuffing.

③ Wrap the stuffing in the skin to make big round dumplings, commonly known as flatbreads, and place them on a deep-bottomed griddle that has been evenly oiled (special griddle) until full. Pour in 50 grams of cooking oil, cover and fry for 5 minutes. Then pour in 800 grams of white flour soup and a little flour into clear water to make noodle soup. Cover and fry to turn into steam to transfer heat and simmer until cooked. Pour in 50 grams of cooking oil, cover and simmer for another 5 minutes. When the bottom turns brown, use a spatula to separate the edges from the bottom of the pan, turn the pan over, and remove from the heat. The base is golden and crispy, the filling is rich and delicious, and the color, aroma and taste are excellent. When eating, use a small spatula to scoop it into the plate. [2-3]

Method 2

1 Add a little warm water to the yeast and let it stand for 10 minutes, then add flour and appropriate amount of warm water to make dough, cover with plastic wrap and let it ferment;

2 Chop ginger into small pieces and add into the pork filling, add cooking wine and soy sauce and marinate for 15 minutes;

3 Boil the vermicelli in hot water until soft, remove from the water, let cool, chop, wash and chop the cabbage leaves;

4 Add sesame oil, pepper, salt and chicken powder to the cabbage vermicelli and meat filling and mix well;

5 Let the wrapped buns rest for 10 minutes, add a little oil to the pan, heat it to 60% and arrange the buns;

6 After frying for one minute, pour in flour and water (flour: water = 1:5), and add flour and water to 2/5 of the buns;

7 Cover the pot and bring to a boil over high heat, then turn to low heat until the flour water is dried up and the bottom of the buns becomes crispy. Sprinkle with sesame seeds and chopped green onions.