Materials

Dough:

1: All purpose flour 640 grams (4 cups), add 2.5 teaspoons baking powder (Baking Powder) and mix uniform.

2: 410 grams of warm water (about 1 and 3/4 cups), 1 tablespoon of sugar, 2.5 teaspoons of fast rising yeast, 1 tablespoon of all-purpose flour. Mix well and let sit for 10 minutes.

3: 2 teaspoons corn oil.

Stuffing:

4: 350 grams of lean ground chicken (Extra lean ground chicken).

5: Wash and mince 2 green onions, 1.5 tsp minced ginger, 1 tbsp Shaoxing wine, 1 tbsp Wanzi brand light soy sauce, 1 tbsp Jinlan dark soy sauce, 1.5 tbsp sesame oil, 1 tbsp salt 1/4 tsp, chicken powder 1/3 tsp, cornstarch 1.5 tbsp, white pepper 1/6 tsp, sugar 1/2 tsp, Sichuan peppercorn powder 1/4 tsp.

6: 3 pieces of zucchini (Zucchini), 400 grams, remove part of the skin, wash and set aside.

7: 6 tablespoons olive oil, 2 teaspoons cooked sesame seeds, 2 tablespoons chopped green onion.

Note: 1 cup = 240 ml, 1 tablespoon (1T) = 15 ml, 1 teaspoon (1t) = 5 ml. The above dosage can make 32 fried steamed buns.

Method

Dough: Put the flour and baking powder of ingredient 1 into the basin and mix well, then add ingredient 2 and knead it into a soft dough. Then add 2 teaspoons of corn oil, knead until smooth, and place in a warm place to moisturize and ferment. I usually put it in the oven in winter and only turn on the oven light to keep it warm.

Filling: Put ingredients 4 and 5 into a bowl and stir until the filling is thick. Grate the zucchini, squeeze out the excess juice, add it to the chicken stuffing mixed with seasoning, and mix well to form a filling.

Steamed buns: After the dough has doubled in size, sprinkle some dry flour on the dough, knead it slightly and divide it into 32 small pieces. Roll each piece into a slightly thicker middle and thinner perimeter, with a diameter of 12 cm skin, add 2 tablespoons of filling, fold in half and pinch the edges to seal. Place the seam side down on the chopping board and use both hands to gently knead it into steamed buns. Place the prepared steamed buns on a baking sheet lined with paper towels, and put them in the oven (for moisturizing effect) to rise for a second time for 30 minutes.

In a non-stick frying pan, put 1.5 tablespoons of olive oil and put the woke steamed buns into the frying pan. Place the skillet on the stove over high heat, add 3/4 cup of water, and cover. After the water boils, turn to high to medium heat (set 8 on the electric stove) and fry until the water is almost dry (you can hear a squeaking sound). Turn to medium-low heat (4 on the electric stove) and fry for 3 minutes, then fry on low heat (lowest on the electric stove) for another 2 minutes. Remove from heat and wait for 1-2 minutes before uncovering, sprinkle with cooked sesame seeds and a little chopped green onion.