{"id":1628,"date":"2014-11-28T20:22:29","date_gmt":"2014-11-29T02:22:29","guid":{"rendered":"http:\/\/www.mamalee.net\/?p=1628"},"modified":"2023-02-05T17:47:36","modified_gmt":"2023-02-05T23:47:36","slug":"stuffed-bun-with-chinese-chive-and-egg","status":"publish","type":"post","link":"https:\/\/www.mamalee.net\/?p=1628","title":{"rendered":"Stuffed Bun with Chinese Chive and Egg"},"content":{"rendered":"

\"Stuffed<\/a><\/p>\n

I love stuffed buns since the filling bring much more flavor to the buns. This is one of my favorites among all the buns.<\/p>\n

\"Stuffed<\/a>\"Stuffed<\/a>Ingredients:<\/span><\/p>\n

Filling: Chines chive<\/a>, eggs, dried shrimp<\/a>, cell0phane noodle<\/a>, seasoning<\/p>\n

Wrap: flour, 2 tsp dry yeast, 2 tsp sugar<\/p>\n

\"Stuffed<\/a>\"Stuffed<\/a>Method:<\/span><\/p>\n

1. Mix yeast and sugar, soak in warm water. Then set aside until it\u2019s covered by bubbles.<\/p>\n

You can stir some to speed up the dissolving process.<\/p>\n

\"Stuffed<\/a>2.\u00a0Soak cellophane noodles<\/a>\u00a0in water until they get tender. Then soak in hot water until they get clear. Drain good.<\/p>\n

3. Slowly pour yeast mixture into flour, stir quickly meantime, so flour stick together, turn into little pieces. Stop until you only see little\u00a0loose flour.<\/p>\n

\"StuffedAdd more warm water if you need to. The dough needs to be really tender.<\/p>\n

4.\u00a0Form the flour pieces into a smooth ball, this is your yeast dough, set aside.<\/p>\n

5. Stir Fry eggs, when eggs start getting firm, stir quickly so they turn into chunks instead of
\na whole piece. Transfer to cutting board, wait until it\u2019s cool, then chop into small pieces.<\/p>\n

\"Stuffed\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\"Stuffed<\/p>\n

\"Stuffed6. Clean and chop the Chinese chive<\/a>\u00a0into really short string.\u00a0Transfer to container, then coat with cooking oil.<\/p>\n

7. Chop dried shrimp<\/a>\u00a0and cellophane noodles<\/a>\u00a0into small pieces, mix everything together, add seasoning to your taste.<\/p>\n

For seasoning, I normally just use salt and little bit sugar, nothing else since Chinese chive<\/a>\u00a0has a strong flavor itself.<\/p>\n

8. Separate dough into little even pieces, then roll into little round wrap, fill in fillings, seal good, then flip upside down.<\/p>\n

\"Stuffed<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\"Stuffed<\/a>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0\"Stuffed<\/a><\/p>\n

\"Stuffed<\/a>9. Heat up the frying pan, add cooking oil, adjust heat to medium low.<\/p>\n

10. Fry the buns to golden brown, then flip, keep frying until both side turn golden brown.<\/p>\n

11. Serve when hot.<\/p>\n

I like to mix vinegar, soybean sauce and sesame oil together as dipping sauce, serve with stuffed buns.<\/p>\n

\"Stuffed<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I love stuffed buns since the filling bring much more flavor to the buns. This is one of my favorites among all the buns. Ingredients: Filling: Chines chive, eggs, dried shrimp, cell0phane noodle, seasoning Wrap: flour, 2 tsp dry yeast, 2 tsp sugar Method: 1. Mix yeast and sugar, soak in warm water. Then set aside until it\u2019s covered by bubbles. You can stir some to speed up the dissolving process. 2.\u00a0Soak cellophane noodles\u00a0in 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\u00a0loose flour. Add more warm water if you need to. The dough needs to be really tender. 4.\u00a0Form 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\u2019s cool, then chop into small pieces. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0 6. Clean and chop the Chinese chive\u00a0into really short string.\u00a0Transfer to container, then coat with cooking oil. 7. Chop dried shrimp\u00a0and cellophane noodles\u00a0into small pieces, mix everything together, add seasoning to your taste. For seasoning, I normally just use salt and little bit sugar, nothing else since Chinese chive\u00a0has 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. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 9. Heat up the frying pan, add cooking oil, adjust heat to medium low. 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.<\/p>\n","protected":false},"author":1,"featured_media":1643,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[184],"tags":[176,25,177,185],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.mamalee.net\/wp-content\/uploads\/2014\/11\/stuffedbun0011.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5xEw8-qg","jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/posts\/1628"}],"collection":[{"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1628"}],"version-history":[{"count":2,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/posts\/1628\/revisions"}],"predecessor-version":[{"id":3720,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/posts\/1628\/revisions\/3720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=\/wp\/v2\/media\/1643"}],"wp:attachment":[{"href":"https:\/\/www.mamalee.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mamalee.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}