fried dumplings

1. Dissolve yeast in warm water and let it stand for 5 minutes for later use.

2. Mix flour with milk powder, yeast water, and make a soft dough. Cover it with plastic wrap and ferment it for later use.

3. Add 2 tablespoons each of sesame oil, oyster sauce, soy sauce, a little salt, and scallion ginger water to the meat filling, mix well and marinate for 15 minutes; Wash the celery leaves thoroughly, drain them, and chop them into small pieces.

4. When the dough is 1.5 to 2 times its original size, it appears honeycomb shaped; Gently squeeze the dough with your hands to remove any air bubbles.

5. Add celery leaves to the meat filling and stir until strong.

6. Knead the relaxed dough a few more times, cut it into cubes, and roll it out into buns.

7. Wrap the dough with filling and fold it into a bun.

8. Pour a little oil into a flat bottomed pan, heat it up, and place the buns one by one at the bottom of the pan.

9. Heat over low heat to fry the bottom of the buns until crispy.

10. Pour the starch water into the pot, cover the pot and bring to a boil over high heat, then heat over medium low heat.

11. Fry for about 5 minutes until the water dries up, and hear a squeaking sound.

12. Sprinkle with black sesame seeds and chopped scallions, cover and simmer for 1 minute before serving.