Pan-Fried Baozi Stuffed with Pork

1. Clean the vegetable seedlings thoroughly, blanch them in boiling water to cool them down, squeeze out the excess water, and chop them into small pieces. Grind meat with minced scallions and ginger, salt, chicken essence, sugar, stir vigorously, and mix well with chopped vegetable seedlings. Wash and chop the scallions into small pieces for later use.

2. Mix flour with yeast, baking powder, and an appropriate amount of warm water to form a dough, knead well, and let it stand for 20 minutes.

3. Rub the lower part of the strip evenly again. Roll out round dough with a rolling pin.

4. Wrap it in the filling.

5. The pan fried buns are usually made smaller and easier to fry. Pour a little oil into a flat pan and heat it up. Put the wrapped buns in and fry them briefly.

6. Pour in hot water (cold water is also fine) that is less than half the height of the steamed bun, cover it, bring it to a boil and simmer over low heat for about 5 minutes. The steamed bun I made is small, but if it is large, you can add a little more water to extend the frying time.

After the water evaporates, sprinkle in the chopped scallions.

8. Cover and let it cool before serving.

9. The soft little bun has a crispy and fragrant base, complemented by the aroma of scallions, making it delicious and tasty.