fried dumplings

1. Add baking powder to the flour and stir evenly. Mix the yeast powder into warm water and slowly pour it into the flour to start stirring.

2. Stir into a flocculent shape and knead into dough. The dough for making fried buns should be a little softer.

3. Cover the lid and ferment until twice the size.

4. Soak vermicelli and fungus until soft.

5. Clean the chives thoroughly, air dry the surface moisture, and chop them into small pieces.

6. Cut the vermicelli and fungus into small pieces. Noodles can be soaked for a short period of time and can be blanched in hot water to accelerate softening.

7. Put the cut vegetables into a bowl, add thirteen spices, Sichuan pepper powder, and hot oil, and pour them over the seasoning.

8. Add soy sauce, oyster sauce, salt, and stir well.

9. The dough is very good, sprinkle some dry flour on the cutting board, take out the dough and knead it to release air.

10. Knead the dough into long strips and cut them into evenly sized pieces. Each piece is about the size of a walnut, and smaller pieces are easier to cook.

11. Roll it into thin pieces with thick center and thin edges.

12. Add the filling and wrap it into small buns.

13. Pour oil into the pot, brush it evenly, add a little more oil, arrange the buns, and leave some gaps between each one.

14. Open the fire, cover the lid, and fry the bottom of the steamed bun until it turns golden brown and colored.

15. Add a bowl of water, less than one-third of the buns, cover with a lid and cook until the water is dry.

Sprinkle with scallions and black sesame seeds.

17. I made the remaining half pot again, and this color is really beautiful.

18. Remove from the pot.

19. Delicious water fried buns.