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Stuffing Bun with Pork and CeleryStuffing Bun with Pork and Celery

 

I think I did the best this time. The wrap is the thinnest, and the buns still look good, and taste good. And I came up with a real recipe on dough this time.

 

Ingredients:

Dough: 4 cups all-purpose flour, 1 cup warm water and oil together, 2 teaspoon dry yeast, 2 teaspoon sugar, 1 pinch salt.

Filling: ground pork, celery, black fungus, chive, dried shrimp, bean thread, seasoning.

 

Method:

1. Mix yeast and sugar, then add 3/4 cup warm water, set aside for about 10 minutes, or until you see bubbles on surface of yeast mixture.

2. Soak black fungus and bean thread separately with water.

3. Mix flour with salt.

4. Add 2 tablespoon oil into yeast mixture, then add the flour mixture, add more warm water if needed, form a dough.

The dough should be firm somehow, not as the bread dough. Of course you need adjust the water amount since different flour may need different amount water.

5. Set dough aside while preparing the filling.

6. Add seasoning into pork, mix well.

My favorite seasoning: cooking wine, ginger powder, garlic powder, vinegar, soybean oil, salt, sugar, sesame oil.

7. Add some water or chicken broth into pork, constantly stir with one direction until all the liquid disappear.

The filling need some liquid to make it juicy, so it'll taste better. Chicken broth is my favorite. When I don't have it, water's OK.

Stuffing Bun with Pork and Celery8. Add dried shrimp into pork, mix well.

9. Clean black fungus and chive, drain well.

10. Chop chive into little pieces.

11. Chop/cut/shred/ground (whichever way you like) black fungus, celery and bean thread into little pieces, mix with chive, then add some cooking oil, mix well.

12. Mix all the fillings together.

13. Knead dough down, set aside while preparing all the stuff you need for buns.

14. Divide dough into several pieces, form them into a round shape.

15. Use your fingure to form a hole in the center, then stretch the dough into a long thinner roll.

16. Chop the roll into little pieces, dust with flour, then roll them into round wrapper.

When chop the roll, rotate the roll 90 degree after each cut.

Stuffing Bun with Pork and Celery Stuffing Bun with Pork and Celery Stuffing Bun with Pork and Celery

Stuffing Bun with Pork and Celery Stuffing Bun with Pork and Celery Stuffing Bun with Pork and Celery

17. Put filling into wrapper, seal up.

Stuffing Bun with Pork and Celery Stuffing Bun with Pork and Celery Stuffing Bun with Pork and Celery

18. Set buns aside for about 20 minutes.

19. Heatup skillet, add a little bit cooking oil, put buns in, 1/2 inch apart, medium heat, fry for about 2 minutes.

20. Pour 3/4 cup water into skillet, adjust to low heat after water get boiling, cover with lid.

21. Remove lid after all the water's gone, adjust heat to medium, fry until the bottom get golden brown.

22. Serve when warm.

 

 

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