Pan-Fried Buns with White Radish and Tofu Filling

Wash the white radish, peel it, shred it, blanch it in water for three minutes, take it out, squeeze out the excess water, and chop it finely for later use.

Cut the tofu into small cubes and set aside.

Chop the green onions and set aside.

Put the white radish, tofu, and green onions into a bowl.

Add an appropriate amount of salt, a little five-spice powder, peanut butter, and chicken essence, then pour hot oil over it to season.

Just mix well.

Add a little yeast, sugar, and warm water to the flour, stir into a flaky mixture, let it rise until it doubles in size, and knead into a smooth dough.

Roll into long strips.

Cut into pieces of uniform size.

Roll out the dough into thin baozi wrappers.

Wrap in the filling.

Already wrapped.

Heat the frying pan and add a little oil, arrange it as shown in the picture.

Pour water into the skillet until it covers half of the buns, as shown in the picture.

Pan-fry over medium-low heat until there is no water in the pan and the bottom is golden yellow.

Take it out of the pot and serve it on a plate.

Finished product image.

The fragrance is wafting.