Pan-fried buns

1g low-gluten flour, 1g yeast, 1g baking powder, a pinch of salt, 120g water, knead into a smooth dough.

Let it rest and proof for half an hour with a cover.

400g minced meat, 2 tablespoons cooking wine, 2 tablespoons light soy sauce, an appropriate amount of salt, a small amount of sugar, a small amount of white pepper, repeatedly add scallion-ginger water (boiling water mixed with scallions and ginger and left to cool).

Mix until it becomes elastic.

Prepare an equal amount of aspic as the minced meat and crush the aspic. I have previously posted a tutorial on making aspic, so I won't go into it here.

Mix the minced meat and aspic evenly.

After pressing the dough to release the air, cut it into portions of 16g each.

Roll it thin, put a spoonful of filling inside, and make sure to pinch the edges tightly.

Pan-fry on medium-high heat for 1-2 minutes to set the shape.

After shaping, add water until it is just over half of the bun.

Cover the pot and fry on high heat for eight minutes.

After a few minutes, uncover and fry on high heat for five minutes. After five minutes, most of the moisture will have evaporated, and you will hear the oil sizzling.

Sprinkle chopped green onions and black sesame seeds.

Cover the pot and simmer for another two minutes, otherwise the bottom will stick to the pot and be hard to remove.

Open the lid and take out the buns after two minutes.

Finished product image.