materials: (2 pieces)
3g of gluten flour, 2 tsps of yeast powder, 15ML of clean water, 25g of pork stuffing, 2 tsps of soy sauce, 2 tsps of Shaoxing wine, 1 tsp of chicken essence, 1 tsp of salt, a little of Jiang Mo, a little of chives, 2 tsps of sesame oil and 1/2 tsp of pepper powder.
2. Add Jiang Mo, half of minced chives, soy sauce, Shaoxing wine, chicken essence, salt, sesame oil, pepper powder and a little water into the meat stuffing, and stir in the same direction.
3. Take out the dough, knead it into strips, cut it into 2 pieces, knead it round, press it flat, roll it into a skin slightly larger than the dumpling skin, put it in the meat and let it stand for 2 minutes.
4. add oil to the pan and heat it, then put it in the steamed stuffed bun and fry it until the bottom of the steamed stuffed bun is golden yellow, then add a proper amount of water, about 1/3 of the steamed stuffed bun, cover it and fry it until it is dry, then turn it over and fry it for a while.
5. Sprinkle chopped chives and a little sesame seeds on the fried steamed stuffed bun.
Tip:
The purpose of adding water to the meat stuffing is to make the prepared steamed stuffed bun soft and have soup. You can also chop the skin jelly and add it to the meat stuffing, and the effect is the same as adding water.