Pan-fried buns with fresh meat

Overview

Pan-fried buns---a delicious mixture of crispy bottom, soft skin, salty meat filling, and strong aroma of sesame and chopped green onion.

Dissolve the dry yeast with water, add it to the flour, add 1 teaspoon of sugar, stir evenly and knead into a smooth dough, cover with a damp cloth and ferment until doubled in size.
Take out the dough, sprinkle with dry flour to prevent sticking, knead the dough to remove air, and roll the dough into a long strip.
Divide into small dough balls of even size.
Prepare the pork filling, flatten the dough and roll it into a round dough with a thick middle and thin edges.
Take a piece of dough, put an appropriate amount of meat filling and wrap it into a bun.
Place the buns folded downwards.
Wrap everything and let rest for 10 minutes.
Heat a frying pan, add a little salad oil, put the steamed bun embryo into the hot oil, and fry until the bottom is set. Mix corn starch with appropriate amount of water and add it to the pot to cover 1/3 of the buns.
Cover the pot and fry over low heat for 7-8 minutes.
Fry until the starch water dries up and add appropriate amount of salad oil.
Sprinkle an appropriate amount of chopped chives and white sesame seeds, and fry over medium heat until the bottom of the pan-fried buns is browned, crispy and hard, and the aroma of green onions wafts out.
Finished product picture.