Pan Fried Stuffed Buns Recipes

Steps:

• Blanch the cabbage leaves in boiling water for 3 minutes, then transfer directly to a large bowl of ice water.
• Remove the tough stem, finely dice and set aside.
• In a medium bowl, combine the ground pork, ground beef, diced cabbage stems, onion, egg, salt, and pepper, and mix until well-combined. Divide into four equal parts.
• Fold the mozzarella slices in half and roll them up.
• Form each portion of meat into a patty. Add a roll of cheese to each patty and form the meat around the cheese so it is completely encased.
• Put a meat patty on a cabbage leaf, fold in front and right side, and roll up.
• Fold the left side inwards towards the meat filling to seal. Repeat with the remaining meat and cabbage.
• Heat a bit of oil in a medium pan over medium heat. Add thecabbage rolls and fry for 3 minutes, until browned on one side.
• Turn cabbage rolls over and add the water, bullion, and butter.
• Once the water is boiling, add the canned tomatoes. Cover and cook for 15 minutes.
• Season with salt and pepper.
• Sprinkle with Parmesan cheese and parsley, then serve.
• Enjoy!

Steps:

• For the stuffing: Preheat the oven to 350 degrees F. Add the butter to a large saute pan and allow to melt over medium heat. Once melted, add the onions, carrots and celery. Season with salt, pepper and red pepper flakes and stir to combine. Allow the vegetables to saute until softened, 3 to 5 minutes. Add the sausage, sprinkle again with salt and pepper and break up the sausage with a wooden spoon while it browns, 7 to 10 minutes. Once the sausage is cooked through, turn off the heat.
• While the sausage is cooking, prepare the stove top stuffing according to package directions. Turn off the heat and set aside to cool slightly.
• Spray a bundt pan with cooking spray and set aside.
• Add the stuffing to a large bowl. Add the sauteed veg and the lightly beaten eggs to the stuffing and toss to combine. Evenly pour the stuffing into the prepared pan and press down.
• Bake until browned on top, 25 to 30 minutes. Remove from the oven and set aside to cool briefly.
• For the creamy mashed potatoes: Add the potatoes to a pot and cover with water. Season with salt and turn the heat to high. Once the potatoes come to a boil, cook until fork tender, about 10 minutes. Drain and pass the potatoes through a potato ricer into a bowl. Stir in some of the heated cream until the consistency is thick, creamy and pourable, adding cream as needed. Season with salt and pepper and stir in the butter.
• For the cranberry sauce: Add the cranberries, sugar, orange zest and orange juice to a saucepan. Turn the heat to medium and cook until the cranberries have burst and the sauce thickens, about 20 minutes. Season with salt, remove from the heat, strain and set aside.
• To serve: Loosen the stuffing from the sides of the pan with a butter knife. Top the pan with a cake stand and flip to invert. Remove the pan. Garnish with the creamy mashed potatoes, cranberry sauce, fried onions and chives. Slice, plate and drizzle with gravy.

Steps:

• Add the soy sauce, sugar, salt, chicken powder, rice wine, spring onion and ginger to the minced pork and stir. Add 1 tablespoons of cold water into the mixture and stir in one direction till you feel the sense of elasticity. Set aside.
• Dissolve sugar in the warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a mixing pan. Stir in the yeast mixture, mix well. Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a wet towel. Let the dough rise in a warm place for about 1 hours, or until it has doubled in bulk.
• Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 12 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 30 minutes.
• Add the cooking oil to the frying pan and heat till the oil is 180C/355F hot. Place the buns in and fry till little bubbles are seen on the skin and the skin turns yellow in color. Pour in the water and spread some sesame seeds and spring onion on top and cover and cook for another 2 minutes.