These traditional pan-fried buns feature a juicy pork and snowy cabbage filling wrapped in a soft, yeast-leavened dough. The result is a delightful contrast between a crispy, golden-brown base and a tender, steamed top.
Welcome to my kitchen, where we perfect the art of the crispy golden bottom on these Fujian Pan-Fried Buns. Ensure your dough rests until doubled in size for that signature fluffy texture, and always use a well-oiled pan over medium heat to achieve that perfect, uniform golden crust without burning the delicate skins.
Malzemeler
- 3 g Backpulver
- 200 g Chinakohl
- 30 g Frühlingszwiebel
- 10 g Frühlingszwiebel
- 15 g ingwer
- 10 g Maisstärke
- 300 g Mehl
- 30 g Pflanzenöl
- 3 g salz
- 1 g schwarzer Pfeffer
- 250 g Schweinefleisch
- 5 g Sesamsamen
- 5 g Sesamöl
- 10 g Shaoxing Wein
- 15 g Sojasauce
- 3 g trockenhefe
- 150 g Wasser
- 100 g Wasser
- 10 g zucker
- 5 g zucker
Hazırlanışı
1Mischen Sie 300 g Mehl, 3 g Trockenhefe, 3 g Backpulver und 5 g Zucker.
2Geben Sie 150 g Wasser hinzu und kneten Sie zu einem glatten Teig, lassen Sie ihn 30 Minuten ruhen.
3Hacke 200 g Chinakohl, 15 g Ingwer, 30 g Frühlingszwiebeln und 250 g Schweinefleisch fein.
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