Pan-fried small buns

Mix half boiling water and half cold water with flour, stir with chopsticks until forming flour tufts, then knead into a dough.

Place the kneaded noodles in a bowl, cover with plastic wrap, and let the dough rest.

While the dough is rising, let's prepare the dumpling filling: meat, chives, locust flowers, and matsutake mushrooms, mixed evenly with seasonings and set aside.

After half an hour, our dough had risen, so we cut it into small pieces, rolled them into long strips, and then cut them into uniformly sized small dough pieces.

Roll it into a thin baozi wrapper.

Wrap the filling we just prepared in the rolled-out dough.

The small buns were neatly wrapped.

Add an appropriate amount of oil to the pan.

Evenly arrange the small buns in the pot, and pour over them the thin flour batter in which we added a little flour.

Cover with the lid and simmer over medium-low heat. When the broth is almost absorbed, drizzle a little oil into the gaps of the buns.

Sprinkle with black sesame and chopped green onions, and our little pan-fried buns are ready!