Pan-Fried Baozi Stuffed with Pork

1. Prepare the materials. Wash the shiitake mushrooms with water in advance and then soak them in clean water. Do not discard the water that has soaked the shiitake mushrooms

2. Add yeast to the coarse fiber flour and mix well. Add a little salt and mix well. Then, add water in stages and stir until fluffy

3. Use kneading and other methods to mix the dough with the smooth dough in a handmade bowl, cover it with a lid, and let it ferment in a warm place

4. Wash the onions and cut them into small pieces with mushrooms. Put chopped scallions and ginger into the water used to soak shiitake mushrooms. Pinch the scallions and ginger into a paste and let the flavor of the scallions and ginger seep into the shiitake mushroom water

5. Mix minced meat with salt, pepper, soy sauce, dark soy sauce, and Meiji Fresh. Add scallions, ginger, and mushroom water in portions and stir until thick. For onions and mushrooms, mix salt, pepper, dark soy sauce, dark soy sauce, and Meiji Fresh evenly

6. Mix the minced meat, onions, and mushrooms together to make a bun filling

7. Fermented dough

8. Exhaust the dough, knead it into long strips, cut it into appropriate sizes of dough, and roll the dough into thin edges and thick middle dough

9. Place filling on the dough

10. Pack into steamed buns

11. Apply a layer of oil to the non stick pan, put in the steamed bun and cover it with a lid for fermentation for 20 minutes

12. After fermentation, sprinkle some black sesame seeds on top of the buns and fry on high heat for 5 minutes to let the buns take shape

13. After shaping the buns, slowly pour in the soaked mushroom water from the edge of the pot, cover with a lid, and simmer over high heat to medium heat until the water is dry. Sprinkle with chopped scallions, cover with a lid, and simmer for another 5 minutes before serving on a plate