Decoction Buns Recipe

The water-cooked foreskin is crispy with crispy filling and is my son’s new favorite. I often make it recently. If I have enough time, I will make the dough, and if time is short, I will occasionally make the dough. The stuffing, glutinous, vegan, and vegan mix can be ever-changing. I make decoction buns for children to diversify the types of fillings and ingredients as much as possible, so that one kind of food can cover multiple nutrients, which is not only delicious, but also comprehensive. Let’s take a look at the practice of decoction.


  • Amaranth
  • Mushroom
  • Cabbage
  • Pork
  • Shrimp
  • Onion
  • Ginger
  • Parsley
  • Cooking wine
  • Soy sauce
  • Salt
  • Raw soy sauce
  • White pepper powder
  • Monosodium glutamate
  • Sesame oil

The practice of Decoction

1. Pick and wash the amaranth and drain the water; slightly simmer it, remove it and cool it, squeeze it out, and chop it for later use; remove the shiitake mushrooms, wash, simmer it, cool it, squeeze it out, and chop it up.

Cut into small cubes and marinate for 10 minutes with cooking wine and soy sauce.

2. Shrimp peel, head and shrimp line, chopped for use; chopped cabbage leaves for use; mix the above ingredients, add onion, ginger and parsley.

3. Mix the filling with oil first, then add salt, soy sauce, white pepper powder and monosodium glutamate, and finally add a little sesame oil to taste; knead the dough and divide it into large doughs, roll Skin, stuffing, fold, close; wrap the buns and cover with a damp cloth for a second burst.

4. Add thin oil to the pan, place the steamed buns into the pan in sequence, leaving a gap in the middle; fry on medium heat for three or two minutes, add hot flour water, and continue to fry on medium heat.

5. When the water is dry, the pot creaks. Continue to fry on low heat for 2 minutes and turn off the heat. After turning off the heat for three or two minutes, lift the pot, sprinkle with cooked sesame and shallots, and scoop out the bottom.


1. After leaving the pan, leave a gap in the middle of the bun.

2. I first fry the bottom of the bun and then powder the water. At this time, be sure to use hot water. If the bun is directly under the powder, use cold water.

3. Add water to one third of the buns.

4. If you like big crispy skin, you can add flour water. If you don’t like it, add water directly. The crispy skin at the bottom of the decoction buns is easier to scoop out completely.

6. The specific frying time needs to be determined according to the size of the buns and the heat. The fire must not be too large to avoid the bottom being simmered inside.

7. Easy to observe the situation inside the pot.

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