Fried Meat Bun

This is my husband’s favor, also mine’s too! This Chinese Din Sum is easier and faster than the plain steam meat bun. It is because after you wrap the meat with the dough, you usually need to relax the buns before steaming. But the fry buns don’t need to. Just heat your fry pan with oil, put then in. Fry the bottom until golden, then the other side if you want(some people like to fry one side only). Then flip them back, pull in the water to half of the buns. Cover 8-10 minutes until the water is gone.

Dough:
All purpose flour: 600g
Water: 360g
Sugar: 18g
Dry yeast: 2tsp
Baking powder: 2tsp
Vegie oil: 1Tbp

Mix well to a smooth dough, relax in a warm place about 1hr.

Filling:
A:
Ground meat: 300g
Salt: 6g
Soya sauce: 1Tb
Sugar: 1tsp
Sesame oil: 1Tb
Corn starch: 1tsp
White pepper: pinch

B:
Shredded cabbage: 300g (Amount is optional)
Scallion: some
Ground ginger: some


- Mix A together.

- Put some salt in the shredded cabbage, mix well. Stay for 5-10 minutes. Squeeze out the excess water.

- Cut the relaxed dough into 18 small dough (bigger bun), or 22 small dough (smaller bun).

- For the filling, Mix A & B together.

- Wrap the filling into the dough.

- After finish the wrapping, heat the fry pan with oil in medium low heat. Put all the buns in. Fry the bottom until golden, then the other side if you want (some people like to fry one side only). Then flip them back, pull in the water to half of the buns. Cover 8-10 minutes until the water dry out. (if you put too much water but you think the meat filling is cooked, you can take off the lid and let the water dry out faster)

Note:

- Don’t put the greens (part B) into the meat filling (part A) too early. The greens will come out a lot of water. It will end up very hard wrapping into the dough. Just mix them together right before you need to use them.

- Don’t fry the buns in high heat. They will be burnt. Medium low is good. And they will be golden brown in no time. Don’t leave your stove. And keep your eyes on them. ^_^ Enjoy~~