Chinese Cannabis Pan-Fried Buns

These Chinese Cannabis Pan-Fried Buns are a delicious, gooey and super soft treat to indulge in any time of day!

The buns are fluffy and soft with a perfect crunchy bottom that’ll have you wanting more after your first bite.

Most commonly known as popular street food from Shanghai, there are two parts to cooking the buns.

First, pan fry the buns until golden and then add water to steam the buns. Yum!

We’ll be using cannabis oil to create the weed edible element, and if you haven’t made it before, a recipe to follow below.

Let’s bake, and get baked!

What Ingredients Will I Need?

Here’s your shopping list below! Screenshot it, or bookmark this recipe so you can access it easily at the grocery store.

• Flour
• Sugar
• Yeast
• Milk
• Salt
• Cannabis Oil
• Zucchini
• Carrots
• Mushrooms
• Scallions
• Ground Pork
• Soy sauce
• Sesame Oil
• Salt & Pepper

How Do I Make Cannabis Oil?

One of the most versatile staples in your cannabis kitchen is cannabis oil! Here’s how to make it:

Steph Van De Ven

Cannabis Oil – A Step By Step Guide To Make Cannabis Oil At Home + Video

4.50 from 4 votes

How to make cannabis oil at home the right way.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Total Time 45 minutes mins

Servings: 1 Cup

Cuisine: European

Calories: 191

Ingredients Method Video Notes

Ingredients

  

• 1/4 to 1/2 Ounce Cannabis
• 1 Cup Olive Oil

Method

 

1. Decarb your herb by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
2. Place in the oven on 240F/115C 45 minutes, and then let it cool down.
3. Grind your cannabis or chop it in chunks.
4. Place the cannabis buds in a strong mason jar, add olive oil and (1 tsp of sunflower lecithin)
5. Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
6. TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.
7. Strain through Cheesecloth.
8. Let it cool
9. Now you can use the Cannabis Oil to make edibles or to cook with the oil

Video

Notes

The video recipe is not as accurate as the blog recipe, which is most updated.

Tell Me More About Chinese Pan-Fried Buns

These pan-fried buns are:

• Filled with delicious and juicy vegetables
• Easily customizable
• Delicious with a crispy bottom
• Flavourful pork addition (but you can remove if you like)
• Flavorful
• Edible because of cannabutter
• and super savoury!

The Recipe

Enjoy this wonderful process, which is as comforting to create as to enjoy!

Steph Van De Ven

Chinese Cannabis Pan-Fried Buns

delicous, soft, crunchy bottoms, made with cannabis oil

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

REST 30 minutes mins

Servings: 4 people

Course: Appetizer

Cuisine: Asian

Ingredients Equipment Method

Ingredients

  

DOUGH

• 240 g all purpose flour
• 3 tsp sugar
• 1 tsp instant dry yeast
• 2/3 cup warm milk
• 1 tsp cannnabis oil
• 1 pinch salt

FILLING

• 1 lb zucchinni grated and strained of all access water
• 1 small carrot grated
• 1/4 cup sliced mushrooms
• 2 stalks green onion chopped
• 2-3 tbsp cannabis oil
• 1 tbsp soy sauce
• 2 tsp sesame oil
• 1 pinch salt & pepper each

Equipment

• Mixing Bowls
• Whisk
• Spatula
• Cutting Board
• Non stick frying pan
• Sharp knife
• measuring cups and spoons

Method

 

1. Mix sugar and yeast in warm milk until well-combined.

   Place flour and salt on a cleaned surface like a mound.

   Using your palm or a bottom of a bowl, make a hole in the middle. Slowly pour in the yeast mixture while bringing the flour from the side to the middle.

   Knead into a soft and smooth dough then place it in a bowl. Cover and let it proof until double its size.
2. Grate zucchini onto a paper towe, pat dry and placeinto a bowl and massage it with 1 teaspoon of salt. Co

   ver and let it rest for 30 minutes to draw out any extra moisture.

   Meanwhile, in a heated non-stick pan with cannabis oil, sauté mushrooms until aromatic. Set aside.Shred carrot into a small bowl. Transfer the drained zucchini into a large bowl.Add the carrot, mushrooms, and chopped onions. Season accordingly.
3. Transfer proofed dough onto a cleaned surface, roll it into a log and divide into 14 equal portions. Then, roll each dough into a ball and set aside, covered.
4. Work with the dough and roll the folded dough into a circular wrapper. about 5 inches. Fill the middle of the wrapper with a spoonful of filling, then pleat to seal. Set aside, covered and continue with the rest of the dough.
5. Heat a non-stick pan and add about 1 tbsp of cannaibs oil. Place the buns pleated side down in one layer and cook until the bottom turns slightly golden over low med heat.

   Add about 1 cup of water, place a lid over and cook until all water has evaporated. Then, turn off the heat & enjoy!

   Sprinkle with green onion and a little more cannabis oil and sesame seeds if you like!

Remember, Cannadish Chef Says: “Heat It To Eat It!” Always make sure you decarb your weed first, before making any weed edibles.

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

For more recipes like this one, check out our recipe index here.

And if you love how-to-videos, our YouTube channel has everything you need.

Share our post and comment below! We’d love to hear from you.

As always, happy canna-cooking and enjoy baking to get baked!