1. Mix flour, sugar, a little salt, and oil, and melt Angel Yeast with warm water.
2. Knead the dough and knead evenly, and try to have no flour in the basin and hands. Leave it in a warm place to wake up, about two hours.
3. Now start to do the trap. Wash the cabbage, sprinkle salt, squeeze out water, chop, wash and chop the ginger, and chop the pork.
4. Add pepper, monosodium glutamate, salt, light soy sauce, dark soy sauce, sesame oil and homogenate.
5. In about two hours, the dough will be two to three times as big.
6. Let go of the air in the noodles, knead for about ten minutes, and cut into small squeezers of about the same size.
7. You can pack it!
8. It looks much better than the beanbag made last time, it has improved, huh~
9. Before entering the pot, wake up the buns for another 20 minutes, at which time the buns will grow bigger. Put salad oil, water, and steamed buns in the pan. Sprinkle black sesame seeds. The water is about two-thirds as high as steamed buns.
10. Fry on medium-high fire. After a few minutes, the steamed stuffed buns became bigger. About 15 minutes later, the water dried up. When you heard the swelling, it was the rice crackers. After three minutes, turn off the heat and wait five minutes before removing the lid.
11. Serve and sprinkle with chopped green onion.
Tips:My husband and I both like to eat raw fried buns, especially the scorched rice crust at the bottom. Considering that it’s dinner, the whole meat dumplings sold outside are not suitable for evening meals, so cabbage is added, which is nutritious and healthy.
