How to make pan-fried buns with fennel and meat filling

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  1.Mix flour and dry yeast evenly.

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  2.Add appropriate amount of warm water in batches and stir with chopsticks into cotton wool.

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  3.Then knead into a smooth dough, cover with plastic wrap and keep in a warm place Ferment until doubled in size.

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  4. Chop the green onion and mince the ginger.

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  5.Pick and wash the fennel seedlings, control the moisture, chop and set aside.

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  6. Add salt, oyster sauce, thirteen-spice white pepper powder and light soy sauce to the pork filling.Mix oil and chicken powder.

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  7. Add the chopped green onion and ginger and mix well.

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  8. Add the chopped fennel seedlings and mix evenly, and the fennel meat filling will be ready.alright.

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  9. The fermented dough has obviously expanded a lot, and the internal organization is honeycomb-shaped..

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  10. Take out the dough, deflate and knead evenly.Roll into long strips and cut into evenly sized portions.

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  11.Use a rolling pin to roll the dough into a thick middle and thin edge.

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  12.Take a piece of rolled dough and add an appropriate amount of fennel meat filling.

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  13.Pinch out the shape of the bun.

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  14.Pinch the mouth tightly and a bun is ready.

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  15. Wrap everything, cover with a clean cloth, and ferment for a second time 20 minutes or so.

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  16. Preheat the pan, brush a thin layer of oil, and put it in to ferment.The steamed stuffed buns are embryonated.

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  17. Fry over low heat until the bottom is golden brown.

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  18. Add two-thirds of the hot water to the buns along the edge of the pot, and cover Cover the pot and simmer over medium heat for about six or seven minutes, until the water dries up.

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  19. Then sprinkle with black sesame seeds.

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  20.The delicious pan-fried buns with fennel and meat filling are on the table! Do you have an appetite?