How to make Celery and Fresh Meat Pan-fried Buns

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  1. Add dry yeast to the Yigudao flour and mix evenly, add water and mix into cotton wool, and knead into a smooth dough.Cover with plastic wrap and let rise in a warm place until 2.5 times in size.

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  2. Chop the onion and ginger into small pieces and set aside.

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  3.Pick, wash and dry the celery, and chop it into pieces for later use.

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  4. Stir the meat into minced meat, add light soy sauce, salt, sesame oil and white pepper Powder and cooking wine, stir evenly in one direction.

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  5. Add the minced onion and ginger and stir in one direction until the meat filling becomes sticky.

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  6. Add the chopped celery and continue to stir in one direction.The meat filling is ready.

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  7. In about an hour, the dough will ferment until it is 2.5 times in size and the inside will be honeycomb-shaped..

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  8. Take out the dough and flatten it to deflate, knead it into a long strip and cut it into even sizes.blocky.Then use a rolling pin to roll out the bun skin into a thick middle and thin edges.

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  9.Put an appropriate amount of meat filling into the bun skin.

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  10.Pinch out the shape of the bun.

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  11. Close the mouth, arrange the shape, and a bun is ready.

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  12.Make all the buns in sequence.Cover with plastic wrap and let rest for fifteen minutes.

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  13. Brush a thin layer of vegetable oil on the pan, turn on low heat and let it rest Good buns are embryonic.

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  14.After three or four minutes, fry until the bottom is golden brown.

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  15.Add hot water along the edge of the pot to cover one third of the buns , cover the pot and simmer over medium-low heat for about six minutes, until the water dries up.

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  16. Lift the lid and sprinkle with chopped green onion and black sesame seeds.

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  17.A delicious fried bun with celery and fresh meat is ready.

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  18.Finished product picture