Baby water fried buns

Recipe introduction: water fried buns, the east of Henan region is very famous traditional snacks, to take the water-based frying method, the key lies in mastering the fire and the time to drizzle the water batter.

Features: the skin is fermented wheat flour, crispy on the outside and fresh on the inside, crunchy but not hard, fragrant and delicious.

Cuisine: Vegetarian buns are mostly filled with vermicelli, leeks, fried tofu and carrots. Meat buns are mostly filled with pork, mutton, shrimp, cabbage and chives. It is also served with the local Hu Zhi Tang (spicy soup).

List of ingredients: 100g leeks, 2.5g yeast, 2 eggs, 10g sweet potato vermicelli, 250g all-purpose flour.

1. Dissolve the yeast in 50g of lukewarm water at about 40 degrees Celsius, and leave it to stand for five minutes.

2. Pour the yeast water into the flour and stir with chopsticks to form flocs.

3. Add 120g of lukewarm water around 40 degrees Celsius in small amounts and mix with chopsticks to form a sticky dough.

4. Cover with plastic wrap and let rise in a warm place until it doubles in size.

5. Crack an egg into a bowl and beat with a pinch of salt.

6. Heat the oil in a hot pan, stir-fry the eggs over high heat, turn off the heat when they are slightly solidified, and use the remaining heat to scramble the eggs.

7. Cook the vermicelli in a pan and then chop them into small pieces.

8. Sprinkle dry flour on a kneading mat and place the fermented dough on it.

9. Knead a few times, if you feel sticky, add some flour until the dough is soft and smooth, cover with plastic wrap and let rise for 20 minutes.

10. Wash and chop the leeks, add sesame oil and mix well to lock in the moisture.

11. Mix the leeks with the egg and vermicelli, add a pinch of salt and mix well.

12. Sprinkle some more dry flour on the kneading mat, snap the dough from the center and organize it into a circle of even thickness.

13. Cut the dough into 15g pieces.

14. Take a small dessert, press it flat with your hands and put in the filling.

15. Wrap it up into a dumpling or bun shape. If your hands feel sticky when wrapping, you can put some hand powder on them.

16. You can make about 30 dumplings according to this recipe.

17. Spoon a small spoonful of flour into a bowl, add half a bowl of water and mix well to make flour water.

18. Pour the oil into a pan over low heat, pour in the flour water as soon as you put in the panna cotta, the water level is about 1cm above the panna cotta, and then cover with a lid and simmer for 5 to 8 minutes.

19. When the water is almost dry, reduce the heat and pour a small amount of oil evenly over the surface of the buns.

20. When the water is completely dry, turn the buns over and fry the other side for about 1 minute before turning off the heat.