1. Blanch the noodles with boiling water, let the noodles cool slightly and knead into a smooth dough, cover with insurance film and wake up for half an hour
2. Use the time to wake up the noodles to make the filling, add the chopped green onion, egg liquid and various seasonings and stir evenly
3. Knead the dough into long strips, then use a knife to cut it into a paste, and then roll it into a skin
4. Put the filling in the crust
5. Pinch the pleats from the beginning and wrap them into buns
6. Heat the pan with oil, add the steamed buns after the oil is hot, and fry slowly
7. When the steamed buns are golden brown at the bottom, add water to cover one third of the steamed buns, cover the pot, bring to a boil on high heat, and fry slowly on low heat.
8. When there is no water in the pot, turn off the heat
9. Sprinkle with sesame seeds and chopped green onions
Tips:The steamed buns in my bag are relatively small, so add one-third of the water to the steamed buns. If you pack large steamed buns, it’s better to add half the water.
