What is the recipe for pan-fried buns?

Shengjianbao is actually steamed buns that have been processed and fried. In Shanghai and other places, the golden fried dumplings can be said to be the favorite of many people. The meat of the dumplings is tender, juicy and especially fragrant. So, do you want to know how such delicious pan-fried buns are made? Below, I have sorted out three common methods of making pan-fried buns. You might as well learn them!

Method 1

raw material:

Recipe (for 40 pieces) 450g white flour 75g yeast 500g pork belly 200g pork jelly 50g soy sauce 15g Shaoxing wine 20g soft sugar 1g MSG 25g sesame 10g ginger

500g scallions 7.5g alkali 15g sesame oil 175g peanut oil

Preparation method:

1. Chop ginger and shallot into fine pieces. Wash the pork, chop it into minced meat, put it into a bowl, add soy sauce, MSG, granulated sugar, Shaoxing wine, minced ginger and chopped green onion (15 grams) and stir. After a while, add 150 grams of water and continue stirring. Then add the minced pork skin jelly and sesame oil and stir well to make the filling.

2. Put flour (400g) on ​​the chopping board (the rest is for dough), make a hole in the middle, add 200g of 40-60℃ hot water, sprinkle the yeast into it, knead it into dough, and cover it with a double layer of cloth. About 2 hours later, when the dough has expanded, split it in the middle, pour in alkaline water, knead it until it is smooth and soft, roll it into long strips, and make it into 40 dough pieces. Pour peanut oil (25 grams) on the dough pieces, mix them, and press each one into a round dough skin with a diameter of 6 or 7 cm. Put them in your left hand, put the stuffing (20 grams) in the middle of the skin, pinch the dough skin with the thumb and index finger of your right hand, and pinch the folds. After closing the mouth, sprinkle sesame seeds and chopped green onions on the top one by one to complete the raw buns.

3. Heat a frying pan on the stove, pour in 50g peanut oil to smooth the surface of the pan, and place the buns in a circle from the outside to the inside. Then, add about 500 grams of water, cover the pot, and simmer until the water is basically dry. Remove the lid, pour in peanut oil (100 grams), cover and turn the pan, fry for about 2 minutes, remove the lid and see that the buns are puffed up, free of moisture, and the bottom of the buns is golden and shiny.

Features: The dough is oily and soft, the bottom of the bun is golden and crispy, and the filling is fresh and delicious.

Method 2

Ingredients: Flour

Accessories: minced meat, bone broth, chives, onions, ginger

Seasoning: salt, MSG, sugar, soy sauce, cooking wine, sesame oil, baking powder, sesame

Preparation method:

1. Add alkaline flour and water to the dough and mix well. Take 500 grams of flour, add 100 grams of dough, then add 12 grams of baking powder, add water and make a slightly soft dough. Cover with plastic wrap and let it rise for later use.

2. Add minced ginger, pepper, soy sauce, salt, MSG, sugar, bone soup, cooking wine, and sesame oil to the meat filling and mix well. Finally, add chopped green onion and mix well for later use.

3. Take out the dough, take out the filling and make buns. Apply a little water on the surface, sprinkle with sesame seeds and green onions. When the oil in the frying pan is 60% hot, put them in. Fry the bottom until slightly yellow, then pour in hot water to cover one-third of the buns. Cover and simmer for 3 minutes.

Features: Fresh, fragrant and juicy, crispy on the outside and tender on the inside.

Method 3

Ingredients: appropriate amount of self-raising flour, 250g pork filling, 1 scallion, 2 slices of ginger, appropriate amount of water,

Accessories: 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, some black sesame seeds, 1 teaspoon salt, some chopped green onions,

Steps

1. Mix flour with warm water and knead into dough, cover with plastic wrap and let it ferment for 15 minutes.

2. Add various seasonings to the minced meat and stir in one direction. Mix the chopped green onion and ginger evenly.

3. Knead the fermented dough into long strips and cut into pieces

4. Make it like a dumpling, with the top closed downwards. Let stand for 20 minutes to ferment.

5. Heat the pan, add oil, arrange the dumplings, fry over low heat until the bottom is colored, then add half a bowl of water, cover and simmer (about 10 minutes).

6. Sprinkle with black sesame seeds and chopped green onions before serving.