1. Melt the white sugar with warm water, then add the yeast powder to melt, slowly add the flour, stir with chopsticks to form a floc, and then mix into a dough, cover the pot and let it ferment in a warm place until it is twice as large.
2. The dough has been fermented to twice its size.
3. While waiting for the dough to ferment, let's make three fresh fillings. Wash the fungus and shiitake mushrooms, cut the meat into pieces, and cut the shallots into sections for later use.
4. Put the fungus, shiitake mushrooms, meat, and shallots into the cooking machine, mix and smash. If there is no cooking machine, use your hands to chop it in the same way.
5. Add salt, mushroom extract and oyster sauce to the crushed fillings and mix well. Slowly beat in an appropriate amount of water, and stir in one direction until the meat is firm.
6. The fermented dough is taken out and kneaded for 10 minutes to exhaust, and then divided into small doses. Because it is a decoction with water, the dosage can be smaller.
7. Roll the small agent into a round dough and wrap the stuffing into a small bun.
8. The small buns wake up for 10 minutes, put them in a non-stick pan, and fry the bottom of the buns with a little oil.
9. Put cold water in the pot, half of the steamed buns are covered, and continue to fry.
10. When you hear a beeping sound in the pan, the buns are ready to fry. Remove the lid and sprinkle with chopped green onion and cooked sesame seeds.
11. Served with a vinegar dish, let's eat it😍.
Tips:The noodles used to make fried dumplings can be made softer, and a little sugar can be better fermented.
