6-year-old started to take notes when mom’s cooking.

I’m so proud!

Pan Fried Buns

(for 20-22 mini buns)

Filling:
200 g cabbage (finely chopped)
2 tsp salt
200 g ground pork
4 tbs water
1/2 tsp salt
1 tsp sugar
1 tsp oyster sauce
1 tsp soy sauce
1 tsp hoisin sauce
1 tsp sesame oil
1 tsp ground pepper
6 spring onions, green part only (thinly sliced)

Dough:
350 g all-purpose flour
2 tsp active dry yeast
2 tbs sugar
1 tsp salt
1 cup water

Cooking:
2 tbs canola oil
1 cup water + 1 tbs corn starch + 1 pinch of salt
2 spring onions (thinly sliced)
1 tbs sesame seeds

To make dough:

1. Mix flour, yeast, sugar, salt, and water.
2. Knead to form a smooth dough ball – add flour or water if needed.
3. Let is rise until double, about an hour.

To make filling:

1. Stir cabbage with salt.
2. Set aside for 10-15 minutes.
3. Rinse and drain cabbage.
4. In a large mixing bowl, add 1 tbs water at a time to pork. Mix well. Take the pork mixture up and throw back to the bowl a couple of time, it will make the mixture sticky.
5. Stir in salt, sugar, oyster sauce, soy sauce, hoisin sauce, sesame oil, and ground pepper.
6. Finally add drained cabbage and spring onions.

To make buns:

1. Divide dough into 20-22 parts.
2. Form a ball, and set aside for 30 minutes, cover loosely with plastic wrap.
3. Divide filling into 20-22 balls.
4. Flatten dough ball, place filling in the center and make a bun.

To cook buns:

1. In a 12″ non-stick skillet, heat oil in low-medium heat.
2. Arrange all buns in skillet.
3. Fry for 1-2 minutes only (watch out or buns may get burnt easily).
4. Add corn starch + water mixture.
5. Cover and cook for about 10 minutes.
6. Uncover, sprinkle sesame seeds and spring onion slices.
7. Add sesame oil.
8. Cover and cook for another minute.
9. Uncover and cook until all water evaporates, about 5 minutes.
10. Transfer to a big plate.
11. Serve with soy sauce + rice vinegar + spring onion slices.