Main Ingredients:
Pork: appropriate amount; Tender Chinese cabbage: appropriate amount; Black fungus: appropriate amount; Shrimp: appropriate amount.
Auxiliary Materials:
Fermented dough: appropriate amount.
Taste: Salty and fresh; Cooking method: Pan-fried; Time-consuming: 20 minutes; Difficulty: Ordinary.
Detailed Steps for Cooking Pork Pan-fried Buns
Chop the pork and mix it with tender Chinese cabbage, black fungus, shrimp, and any other ingredients you like.
Mix the pork filling and vegetables with seasonings and fermented dough.
Divide the dough into small pieces, similar in size to dumpling wrappers, and roll them out into a thick center and thin edges.
Wrap each small bun individually.
Heat a flat pan and add a small amount of oil. Place the small buns upside down in the pan, evenly spaced with some distance between each one. Take a bowl and mix some flour with water, and pour it into the pan until it covers half of the buns.
Cover the pan and cook over high heat for 10 minutes. When the water is almost dry, add some oil and continue frying. Note: the dough should be well fermented.
Flip the buns and fry for a little longer until both sides are golden brown.
Remove the buns from the pan and serve. The crispy and fragrant golden crust is the highlight of this dish, and the amount of crust depends on the thickness of the water-flour mixture.
