1. I prepared 300 grams of flour. I weighed 250 grams at the beginning, and then I added a lot when it was too wet. Fortunately, the whole bag weighs some, and I can know how much I added.
2. Soak the yeast in warm water. Add the flour and knead it into a dough, not too dry, just knead until the surface is smooth, more than 10 minutes. After kneading, set aside to wake up.
3. Put all the seasonings on the pork chop stuffing, and don’t put all the chives.
4. This is a tuned filling.
5. Then you can wrap the small buns directly. The flour is made into small balls, rolled into a thin and thick skin around the middle, and then start to wrap the small buns, and put them one by one after the buns, with gaps in them. When the dough is twice as large, it can be fried.
6. Put oil in the pan, and put the small buns upside down one by one on the pan when the oil is hot.
7. Pour hot water, cover the pot, smolder for about 10 minutes, turn it over, the water is almost dry, and fry for a while and you can sprinkle with chopped green onion and get out of the pot.
8. The look before the pan.
9. Out of the pot!
10. Just fry a pot, and many small buns are steamed.
Tips:The key to this pan-fried bun is to mix the stuffing and ferment. If you want to mix the stuffing, the ingredients are as you like! Any meat or vegetable will do.
If it is fermented, I think it’s better to wrap it first and then leave it to ferment. This kind of success rate is relatively high, and it’s easy to fail after the fermentation is complete, and many people feel bad about it.
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