Ingredients: Dough: 300g all-purpose flour, 23g sugar, 3g yeast, a little, 10g lard, 160g water. Filling: 150g ground pork, 450g cabbage, 1/2 carrot, 40g green onion, 2 tsp chi, 3 dried shiitake mushrooms, 1/2 tsp five-spice powder, 1/2 tsp soy sauce, 1 tsp rice wine, 2 tbsp sesame oil, 1 tsp white pepper, 1/2 tsp white pepper, a little white sesame seeds
1. Mix all the dough materials well and knead into a non-stick dough, cover the cloth and let stand for 30 minutes Ingredients~ a. Finely chop cabbage + 2 tsp dehydrated for 15 minutes, then squeeze the water slightly, shredded carrots, soaked shiitake mushrooms and cut into small cubes Green onion b. Add 1 spoon of ground pork to rice wine, 1 tsp soy sauce, 1/2 tsp five-spice powder, 1/2 tsp white pepper and marinate.
2. Take out the dough exhaust and divide into 10 equal parts (50g/portion), let stand for 15 minutes, mix the filling: mix the A & B ingredients in step 2, add 2 tbsp sesame oil, 1 tbsp white pepper and mix well, take the dough round and wrap it in the filling.
3. Pour oil into the pot, complete the discharge directly into the pot, wrap all over medium-low heat and fry until the bottom is golden, add water about 1/2 of the height of the water frying package, cover, turn the water to low heat after boiling, cook until a little water remains, sprinkle with white sesame seeds until the water is dry.
Uncle tips
1. A and B fillings are mixed before starting to pack, because the fillings are easy to produce water after mixing.