Baked dough pie

Overview

Originally, I was going to make steamed buns instead of steamed buns, but I didn’t expect it to taste better

Prepare the dough: 3 bowls of flour + 1 bag of yeast + white sugar, a little yeast, a little sugar and warm water (just a little warm) to dissolve and let stand for a while
Add the yeast water and warm water to the flour little by little and stir with chopsticks until there is no dry dough
After kneading the dough into a ball with your hands, place it on the surface and knead vigorously for 5 minutes until it becomes a smooth dough
Put some dry flour under the dough to prevent it from sticking to the bottom. Cover it with a basin and let it rest for 20 minutes. Let it rise to double its original size. Knead it again to release the air and let it rest for 10 minutes (steamed buns need to rest for 1 hour)
Prepare the stuffing: Chop the cabbage in boiling water, fry the eggs and mash them, dice the ham, add salt, chicken essence, ginger, and minced coriander and stir them together clockwise
Knead the rested dough and cut it into long strips, roll it out, wrap it into buns and flatten it. Put a little oil in a flat pan and fry the cake until both sides are golden
Finished product
You can steam the dumplings if the dough has a proofing time of 1 hour. After the buns are wrapped, put them in a pot under cold water for 10 minutes, then boil them over high heat and steam them for 20 minutes. I steamed the dumplings
It looks a bit ugly, but it’s actually quite white due to lighting issues