1. Add 2 grams of salt to the flour and mix well
2. Stir well with 100 grams of boiling water, then add 150 grams of warm water to knead into a smooth dough, cover and let stand for 30 minutes
3. Prepare minced pork, green onion, mustard and spring bamboo shoots
4. Remove the shells and roots of the spring bamboo shoots, cut them apart and wash them, pour them into boiling water and blanch them for a minute before picking them up.
5. Chop the mustard and bamboo shoots separately
6. Add 30ml of cooking wine, 3g of salt and 2 tablespoons of soy sauce to the minced pork
7. Stir in a clockwise direction until it is viscous, then slowly add 100 ml of water and stir until it is smooth and viscous
8. Then pour the bamboo shoots and mustard greens and stir well, then add 20 ml of sesame oil and stir evenly
9. The awake dough is kneaded again and then rounded into even dough
10. Roll out into a thinner skin with a slightly thicker middle and thinner edges
11. Add stuffing
12. Close your mouth like a bun and squeeze tightly
13. Close the mouth down until you do all the work
14. Add oil after preheating the upper and lower gears of the electric baking pan, put the cake in warm oil and cover for about 5 minutes
15. Turn it over and sprinkle with a little water and then cover and fry until cooked through, about 5 minutes
Tips:1. Soybean paste tastes the best for the seasoning. You can use other sauces instead. Mustard and soybean paste are both salty and umami. I didn't add chicken essence.
2. This amount is just enough to make a pound of flour filling, and the seasoning can be adjusted according to your own preferences.
3. Don't use electric baking pan, you can use an open flame to fry through
