Thumb Pan-Fried Bun

Prepare the ingredients: wash the ginger and cut it into thin slices, and rinse the Sichuan peppercorns, star anise, and bay leaves with clean water.

Add a small bowl of water to the pot, put in the bay leaf, star anise, Sichuan peppercorns, and ginger, and bring to a boil.

Use a slotted spoon to scoop out the seasonings, and put in the concentrated soup cube.

Cook and dissolve.

Pour it into a bowl to cool, then refrigerate for half an hour.

Chop the scallions into fine pieces, and prepare black and white toasted sesame seeds.

Clean the hind leg meat and cut it into small pieces, then grind it into minced meat using a meat grinder. Add light soy sauce, dark soy sauce, five-spice powder, pepper, sugar, and a little salt.

Stir evenly in one direction, pour in the refrigerated concentrated soup base, and then stir evenly in one direction again.

Add chopped green onions and a little sesame oil, and stir evenly in one direction.

Place the mixed meat filling in the refrigerator to chill for half an hour.

Take a small bowl, add a little cornstarch and water to make a slurry and set it aside.

Take a wonton wrapper and put the meat filling inside.

Pinch it like making a bun to create pleated folds at the opening.

Place the wrapped Shengjian buns into a frying pan, drizzle oil around the edges, cover and pan-fry on low heat for 2 minutes until the bottom turns golden yellow.

Slowly pour in the water-starch mixture, cover with the lid, and cook on medium heat for 3 minutes.

Open the lid and sprinkle with black and white sesame seeds and chopped green onions.

Plate it up; the skin is thin, the juice is plentiful, and the meat is fresh. They're so delicious, you can eat one in a single bite.

Finished product image.