Flour 300G
Baking powder 3G
4. Knead repeatedly until a smooth dough forms. 5. Cover the dough with a cloth and let it ferment until it doubles in size. 6. Add an appropriate amount of dry flour to the fermented dough, and knead repeatedly to return it to its original size. 7. Use 200g of pork leg meat. Grind it in a food processor. Finely shred half a carrot. Add the shredded carrot, chopped scallions, and 1 egg to the ground meat. Season with salt, chicken powder, light soy sauce, cooking wine, and oyster sauce. 8. Stir in one direction for 2 minutes. 9. Divide the kneaded dough into small pieces. 10. Roll each piece into a thin round wrapper. 11. Wrap the filling inside. 12. Pinch to form pleats.
13. Heat a flat pan over medium heat, add a small amount of oil, and place the buns in the pan without touching each other. Reduce the heat to low and fry the bottom of the buns until lightly browned. 14. Add 100ml of water, cover the pan, and cook over medium heat for 2 minutes, then turn to low heat for another 2 minutes. 15. Remove the lid, sprinkle white sesame seeds on top, cover the pan again, and cook over low heat for 2 minutes. 16. Remove the lid again, sprinkle chopped green onions on top, cover the pan, and cook over low heat for 2 minutes. Once an aroma is released and a crackling sound is heard, turn off the heat. Let it rest for 3 minutes before serving. 17. Crispy Pan-Fried Buns
