Pan-fried stuffed buns is a very popular breakfast meal in Taiwan. It actually shares the same recipe with Baozi but provides an alternative way to cook Baozi without the bamboo steamer. Czechs are known for their wonderful dumplings which are very different from Taiwanese. It will be a good opportunity to compare and share the experience between those two dumpling families.
Ingredients Make 28 buns
340g water (P.S. When the weather is cold, use warm water (about 40 °C). When it's hot, use cold water.)
1 Tablespoon instant dry yeast (instantni drozdi)
6 Tablespoon sugar
700g all purpose flour (polohruba mouka)
1/2 teaspoon salt
2 Tablespoon vegetable oil
600g pork mince
3-4 Tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper
300g cabbage, finely chopped
5 stalks scallion, finely chopped
sesame seeds if desired
1) Place all ingredients for the dough in the order into a mixing bowl and mix well. Hand-knead hard (vigorously) until the dough is smooth and even.
2) Cover the dough and bulk ferment in a warm and wet environment for 1 - 2 hours. (You may skip the first bulk fermentation. Just leave the dough rest for about 10 minutes.)
3) Mix the mince and seasonings very hard for 10 minutes to increase the taste. Mix the mince and veges just before use.
4) Divide the dough into 28. Roll each of them into a ball. Flatten each ball and shape it into a thin, flat disc about 12cm in diameter. Try to keep the edges of the dough thinner than in the center.
5) Place about 1 Tablespoon of filling in the center of the dough and crimp the edges of dough around the filling.
6) Bulk ferment all doughs in a warm place for 20 - 30 minutes.
7) Grease the frying pan with cooking oil. Place the buns gently on it. Leave some space between buns.
8) Sprinkle some sesame seeds on the buns. Cover the frying pan, cook in low heat for 3 minutes.
9) Remove the lid, add half cup of cold water in the frying pan. Cover again, cook in low heat for another 8 minutes or until all water steam out. Serve hot.