Crispy base pan fried bun (no kneading required)-You Are Foodie

By Ann
41

Crispy base pan fried bun (no kneading required)

I believe no one can resist the crispy pan fried bun with a burst of juice. It turns out that eating pan fried buns is for external consumption, and I never thought about making them myself. I didn't expect that after trying it once, it was particularly successful. My husband and son both applauded, and I was a little happy that they loved it. Because this pan fried bun is super easy to make, no need to mix it with noodles, it can be made with bought dumpling wrappers. Eating pan fried buns is much more convenient than cooking with rice.Meat filling and dumpling wrappers are both pre made and easy to make, saving time and effort. Even if the child wants to eat them, they can still start preparing after work. The meat filling is fresh, juicy, and can really achieve the effect of a burst of juice. The pan fried crispy bottom is also very good, with a crisp and crunchy bottom, and every bite can hear the sound of clicking. This pan fried dish has received great praise from the family.

Main Ingredients

dumpling wrapper Appropriate amount

Seasonings

Scallion shreds appropriate amount
Semen sesami nigrum A moderate amount
oil appropriate amount

Step 1 . First, prepare the filling. Add an appropriate amount of chopped scallions, light soy sauce, oyster sauce, thirteen spices, ginger powder (or ginger powder), and salt to the three fat and seven thin meat filling. Finally, add an appropriate amount of cooking oil and stir well to make the meat filling.

Step 2 . The dumpling wrappers you buy should be rolled thin before use, rolled to 1.5-2 times the size, filled with an appropriate amount of filling, wrapped like buns, and squeezed tightly to close the mouth.

Step 3 . Brush a thin layer of oil on the bottom of a frying pan over low to medium heat. Preheat the pan and add the wrapped buns. Fry until the bottom turns golden brown, then pour in starch water and let it reach one-third of the height of the buns. Cover with a lid and simmer over low heat until the soup is completely drained. Depending on the size of the buns, simmer for 5-10 minutes.

Step 4 . After collecting all the starch water, turn off the heat, sprinkle chopped scallions and black sesame seeds, and then you can take it out of the pot.

Step 5 . The pot is warm enough to be served directly on the table, which is very convenient, and the pan fried buns will not cool down quickly.

Step 6 . A very beautiful and exquisite pan fried bun.

Step 7 . The bottom is golden and crispy, and every bite makes a clicking sound.

Step 8 . Take a bite, it has a bursting texture, filled with meat filling. With a mouthful of bursting sauce and crispy base, it's simply delicious

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