I love stuffed buns since the filling bring much more flavor to the buns. This is one of my favorites among all the buns.
Wrap: flour, 2 tsp dry yeast, 2 tsp sugar
1. Mix yeast and sugar, soak in warm water. Then set aside until it’s covered by bubbles.
You can stir some to speed up the dissolving process.
2. Soak cellophane noodles in water until they get tender. Then soak in hot water until they get clear. Drain good.
3. Slowly pour yeast mixture into flour, stir quickly meantime, so flour stick together, turn into little pieces. Stop until you only see little loose flour.
Add more warm water if you need to. The dough needs to be really tender.
4. Form the flour pieces into a smooth ball, this is your yeast dough, set aside.
5. Stir Fry eggs, when eggs start getting firm, stir quickly so they turn into chunks instead of
a whole piece. Transfer to cutting board, wait until it’s cool, then chop into small pieces.
6. Clean and chop the Chinese chive into really short string. Transfer to container, then coat with cooking oil.
For seasoning, I normally just use salt and little bit sugar, nothing else since Chinese chive has a strong flavor itself.
8. Separate dough into little even pieces, then roll into little round wrap, fill in fillings, seal good, then flip upside down.
10. Fry the buns to golden brown, then flip, keep frying until both side turn golden brown.
11. Serve when hot.
I like to mix vinegar, soybean sauce and sesame oil together as dipping sauce, serve with stuffed buns.