Pan-fried stuffed buns are a traditional delicacy in Lijin county, Dongying, East China's Shandong province.
Their origin can be traced back to the Guangxu period of the Qing Dynasty (1644-1911), and the traditional crafting technique used to make them was included in the first batch of Dongying's intangible cultural heritage items in August 2007.
Pan-fried stuffed buns place particular emphasis on the preparation of the dough, the selection of fillings, and precise cooking techniques.
The most popular fillings include diced meat with chives or cabbage. The dough is crafted from fermented flour, and a small amount of edible alkali may be added to enhance its crispiness.
Initially, the buns are round. When placing them in the pan, arrange the buns with their sealed edges facing down, positioning them close together without overcrowding. Next, pour the prepared batter into the gaps between the buns, filling them just enough to level the surface. Cover the pan tightly and cook over high heat.
Once the water begins to boil and the batter starts to reduce, use a small spatula to turn each bun individually when approximately one-third of the batter remains. Cover the pan again, reduce the heat to low, and continue steaming.
When the batter is fully absorbed, use a long-nosed oil pot to gently drizzle cooked oil or sesame oil into the gaps along the buns. Continue cooking over low heat for a few moments until the buns are ready to serve.
In just 15 minutes, the pan-fried stuffed buns transform from round to square. One side becomes crispy and golden, while the remaining five sides stay tender and soft, creating an irresistibly appetizing treat.
Pan-fried stuffed buns are best enjoyed immediately after cooking. This is delicacy often bought at street-side vendors.
The bottom of the pan-fried stuffed buns is crisp. [Photo/Dongying Government Website]
