Kids' favorite breakfast: pan-fried soup dumplings ❤️ Pan-fried buns as a staple

Main ingredients for preparing the meat filling: two scallions, 240 grams of minced pork (front leg meat with three parts fat and seven parts lean).

Add two tablespoons of Weidamei Umami Soy Sauce to the minced meat.

Shao Wei Da Mei Premium Oyster Sauce.

Spoon Meida Mei Rock Sugar Dark Soy Sauce.

Add salt, sugar, white pepper powder, Sichuan pepper powder, and an appropriate amount of water, then stir in one direction until it becomes elastic.

Add chopped green onions and two tablespoons of sesame oil, mix evenly. The filling for the soup dumplings is ready and can be placed in the refrigerator for a soft freeze for half an hour, which makes it easier to wrap.

Making the bun dough: 300g of flour, 3g of yeast, 170ml of warm water, 3g of sugar, a small spoon of lard.

Knead into a smooth dough, cover with a lid, and let it rise in a warm place.

The proofed dough has increased by 1.5-2 times in size, with a honeycomb-like interior.

Knead the dough to remove air, roll it into a long strip, cut it into equally sized small portions, then flatten and roll each into a wrapper that is thinner at the edges and thicker in the middle.

Wrap it using your own technique and complete the steps one by one.

Brush oil in the frying pan and put the soup dumplings in.

Fry until the bottom turns yellow.

Add clear water, the amount of water should be two-thirds of the buns.

Cover with a lid, simmer over medium heat until the sauce is reduced, then sprinkle with chopped green onions and black sesame seeds.

Delicious and visually appealing pan-fried soup dumplings are ready.

The bottom of the bun is crispy, the meat filling is fresh and fragrant without being greasy, two bites per bun, kids love it the most, perfect for those who have difficulty eating.