Pan-Fried Bun Stuffings

In my memory,it seems that I had never eaten pan-fried bun stuffings(we called fried baozi in China),but seems to eat,I don’t remember clearly,and I have little impression to this food.This time I made fried baozifor the sake of my husband had said that how delicious the fried baozi was when he studied in Shanghai which made him miss them so much.Heard of that,I made up my mind:I have to make pan-fried bun stuffings.But he was not a vegetarian at that time,today I will make a vegetarian pan-fried bun stuffings,I have no idea how he will comment.
When the fried baozi cooked,he looked at the buns astonished,he didn’t expect that I’ll do this.He bited and said:Yum-yum,it is better than the meat one!

Pan-Fried Bun Stuffings

Ingredients:
flour,yeast,saleratus,pleurotuseryngii,carrot,parsley,black sesame,salt,light soy sauce,paprika powder

Directions:
First knead dough.Dissolve the yeast with warm water,pour into the flour and stir flocculent with chopsticks.Knead into dough by your hands,cover it with plastic warp,put in the warm place to proof

Make stuffing.Wash pleurotus eryngii and carrots,remove and wash parsley’s leaves,dice them all;choose fresh parsley leaves to wash and cut up to standby.

Oil in the pan,put a little paprika powder.Deep frying and add the diced pleurotus eryngii,carrots and parsley to stir fry.Add a little salt and light soy sauce to season,fry to halfcooked and turn off the fire,take out.

Add a little saleratus in the proofed dough to knead over and over,rub strips,arriving into several sub-agents,rolling into steamed stuffed bun skin,put the cooked stuffings,warp well.

Oil in the pan,put the bun when the pan become hot,fry the bottom of the bun with medium fire until golden brown.Add water cover the bottom of the pan,sprinkle the black sesame and parsley leaves,cover with the lid.Cooked well with big fire and turn to low fire.

Open the cover,when water in the pot is dried,the bun is already,hot to eat!

Reminders from kaka:

Add a little saleratus into the dough would be much softer.

The authentic pan-fried bun should be sprinkled with chopped scallion,I don’t like it,so I chose parsley leaves.

The quantity of water when fried buns depends on the size of buns,if they are big,much more water,fried longer;this stuffings was fried in advance,they cooked fast because they are all vegetables.