Pumpkin Pan-fried Buns

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make pumpkin pan-fried dumplings.

1. Add baking powder, pumpkin puree and appropriate amount of water to the 121 flour

2.212 Slice the pumpkin, steam it, and mash it into pumpkin puree with a spoon

3.12 Stir until it becomes flocculent, knead it into dough, and let the sugar ferment for an hour

4.21 Dough after sugar fermentation

5.12 Wash a bunch of fennel and drain the water

6.21 Chop with a knife

7. Chop the pork belly into minced meat

8. Add salt, soy sauce, thirteen spices, and pepper oil

9. Stir evenly in clockwise direction

10. Add chopped fennel

11. Stir evenly in clockwise direction

12. Knead the dough again

13. Roll the dough into long strips

14. Cut into pieces (about the size of two dumpling pieces), flatten

15. Use a dough rolling stick to make the bun skin thick in the middle and thin at the edges.

16. Take a bun wrapper and put the filling on it

17. Wrap into buns

18. Heat oil in a frying pan and place the buns neatly, leaving some space between them.

19. Cover the pot and fry for 3 minutes until the bottom is browned.

20. Pour clean water to half of the buns

21. Cover and simmer for 10 minutes after the water boils

22. After the water in the pot is dried up, open the lid and the buns will be plump.

23. Shake the bottom of the pot to make it evenly heated and sprinkle with white sesame seeds

24. Remove from the pan and serve

Pumpkin pan-fried buns need to be carefully carved before they can be served, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.