It is zucchini season! There are zucchinis everywhere in the farmer’s market. They are fresh, they are cheap, and the most important thing is that they go well with almost everything.
Next time you don’t know what to do with your zucchinis, try this pan-fried version. They are pretty awesome! O(∩_∩)O~
For pork and zucchini filling：
5 large zucchinis
350 to 400g ground pork
3 to 4 tablespoon soy sauce
1 tablespoon rice cooking wine
2 tablespoons oyster sauce
1/2 teaspoon ground ginger / ginger powder
1/2 teaspoon ground white pepper
1 stalk of green onion, finely chopped
1 teaspoon sesame oil
1/4 cup of chicken stock
1 to 2 tablespoon oil
salt to taste
For the buns：
2 cups all purpose flour
1 1/2 teaspoon oil
1/2 teaspoon salt
2/3 to 3/4 cup of water
oil (for pan frying)
I posted zucchini dumplings before
Zucchini is a high water content vegetable. Adding zucchini directly to the filling might turn the filling into a mushy mess. So I use half-dried zucchinis in both dumplings and buns. The flavor is more intense and texture is better too.
Slice the zucchinis and dry them under the sun or in a food dehydrator until the volume reduce to half or one third.
Add to a food processor
In a large bowl, add ground pork, soy sauce, rice cooking wine, oyster sauce, ground ginger, ground white pepper, green onion, sesame oil, chicken stock, oil and salt. With a pair of chopsticks, whisk the pork and seasonings until everything is well combined.
Add chopped zucchini
Mix well again.
After the dough is done, leave it to rest in the bread machine for 10 minutes.
Transfer the dough to a well dusted wooden board
Equally divide into 8 pieces
With a small rolling pin, roll each piece thin and flat.
Add pork filling
Wrap them up
Cover with oiled plastic wrap and allow them to rest for another 10 minutes.
Use a small rolling pin to gently roll the bun into 1/3 or 1/2 inch thic
Heat a small cast iron pan over medium low heat.
Add oil and then buns. Cover with lid. Pan fry the bun until both sides are golden brown. It takes about 4 to 6 minutes each side.
You don’t need fork and knife. Our traditional way is hold it in hand like this.
Bon Appétit! O(∩_∩)O~