How to make pan-fried buns

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  1. Add yeast to flour, add warm water and weigh it into cotton wool, then knead it into a smooth dough.Leave to ferment in a warm place until doubled in size.

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  2. You can chop the meat during the fermentation period (front legs, hind legs, and pork belly).If you like the ratio of fat to thin), you can ask the meat seller to grind it well.Add minced ginger, chopped green onion, chicken essence, salt and white pepper to the minced meat and mix well.

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  3.Put cooking wine, light soy sauce and oyster sauce and mix well



4.I cut a few leeks to match.Stir the meat filling in one direction

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  5. After the dough is deflated and deflated, cut into sections.Cut the ingredients, flatten and roll them into dumpling wrappers.Wrap in meat filling.

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  6.Wrap them into buns in turn.Don't add too much, as it won't cook well if it's too big.

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  7. Apply a little less oil to the pan.After the pan is hot, turn to low heat and put the buns in., a golden crust appeared at the bottom.

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  8. After the bottom shell is all fried, pour a little hot water to one third of the height of the bun., cover the pot and simmer for a while.It's good to hear the sizzling sound when the water is almost dry and you can fry the buns.

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  9.Sprinkle cooked black sesame seeds and chopped green onion before serving.

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  10. There are two plates of this recipe, about 16 pieces.

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  11.Served with vinegar for dipping

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  12.The whole meat is very enjoyable.