Pan Fried Bun
1.
Add yeast to the flour, mix well, add an appropriate amount of warm water, knead into a suitable dry and wet dough, and ferment to twice its original size
2.
Chopped cabbage heart
3.
Soak the fungus in advance, then cut into the end
4.
Finely chop ginger and garlic cloves, and chop coriander
5.
Mince lean meat
6.
Add the lean meat, ginger garlic, coriander, cabbage, fungus, and beat in the eggs
7.
Add appropriate amount of salt, light soy sauce and stir well, then add pepper water in portions, stir vigorously in one direction, and finally add sesame oil and mix well. After the filling is done, put it in the refrigerator and freeze it for a while, so that it will not be out when it is wrapped soup
8.
Knead the dough again and cut it into suitable size
9.
Roll into a wafer
10.
Add stuffing
11.
Pack the buns
12.
Spray a little water on the surface of the buns, put in the sesame seeds and dip some sesame seeds
13.
Wake up the wrapped buns for about 20 minutes, then preheat the electric baking pan, brush with a proper amount of oil, and put in the buns
14.
After frying for two minutes, add appropriate amount of water, sprinkle a little sesame seeds, cover, and simmer until cooked
15.
The delicious pan-fried buns are ready
Tips:
1. Knead the buns a little softer;
2. The pepper water is the water boiled by putting the pepper in the boiling water, and it must be stirred in one direction when it is added to the filling;
3. The stuffing should be put into the refrigerator to freeze for a while to condense, so that the soup will not come out when it is wrapped and it is easy to handle.
