Home-style Water Dumplings Recipe
China has many places where pan-fried buns are found.
Today, I will share the preparation method for Fujian-style pan-fried buns,
which better suits the taste of people from Fujian.The pan-fried bun dough: 150 grams of rye flour and regular
flour, 2 grams of baking soda, 100 grams of natural yeast (can be replaced with about 3 grams of instant yeast powder), and 150 grams of warm water.
The pan-fried bun filling: 450 grams of pork leg meat,150 grams of winter bamboo shoots, 120 grams of chopped green onions, 10 grams of minced ginger,and 1 egg. 15 grams of light soy sauce, 5 grams of dark soy sauce, 20 grams of sweet bean sauce, and 30 grams of oyster sauce.Steps: 1 Mix the rye flour, regular flour, and baking soda in a mixing bowl,then add 100 grams of natural yeast and knead evenly. Pour in warm water to form a smooth dough that doesn't stick to your hands. Cover with cling film or a wet cloth and let it rise in a warm place. 2 Cut the pork leg meat into small pieces, process it in a food processor (or chop it finely by hand), blanch the winter bamboo shoots, then cut them into fine bits. Mix the meat paste, bamboo shoot bits, chopped green onions, and minced ginger together, then crack an egg into the mix.
3 Stir in one direction until the filling is smooth and well-textured. Add light soy sauce, dark soy sauce, oyster sauce, and sweet bean sauce to mix well, forming the filling.
4 After the dough has risen, shape it into bun skins, then fill them with the filling to form the pan-fried bun base. Allow them to rest for 15 minutes before cooking (these steps are similar to regular steamed buns, but make smaller buns so they can be easily fried).
5 Pour a tablespoon of cooking oil into a flat-bottomed frying pan, heat it up, and arrange the buns neatly. Cover with a lid and cook over medium-low heat until the bottom is golden brown. Pour in a thin batter made from flour water to cover one-third of the bun.
6 Increase the heat, cover, and cook until the liquid has dried out (approximately 10 to 15 minutes).
Additional notes:1 I used homemade liquid yeast for this recipe. You can use about 3 grams of instant yeast powder instead and adjust the amount of warm water accordingly. 2 The addition of rye flour makes it healthier; you can replace it entirely with regular flour if preferred.
5 Pour a large spoonful of cooking oil into a flat-bottomed frying pan. Once the oil is heated, arrange the buns evenly and cover the pot with a lid to fry over medium-low heat until the bottom of the buns turns golden brown. Then pour in a thin flour water mixture just covering one-third of the buns, with the water level preferably close to half.
6 Turn the heat up high, cover the pot, and cook until the water has dried out (about 10 to 15 minutes).
Additional notes:
1 The natural yeast I used is homemade liquid starter culture. You can use around 3 grams of instant yeast powder instead and increase the amount of warm water accordingly.
2 I added rye flour for a healthier option, but you can replace it with regular flour if you prefer.
