Clear Ice Flower Water DumplingsWater Puffed BunsThe ingredients:Flour, meat filling,cabbage, blackblack fungus, salt

How to make Clear Ice Flower Water Puffed Buns:

1. Yeast: Dissolve yeast in warm water and add it to the flour, then add an appropriate amount of water, knead into a soft dough (the dough should be relatively soft), and let it rise in a warm place.When the volume of the dough increases and the inside forms a honeycomb structure, it is ready.

2.DumplingsFilling:

(1) Cut cabbage into fine pieces, black fungus into small pieces, and prepare minced garlic and ginger.(2) Add cooled hot oil to the meat filling, minced garlic and ginger, an egg, five-spice powder, a little salt, mix them evenly in one direction.Then add a bit of salt and sesame oil.

(3) In the meat filling, add the pre-cooked and drained cabbage pieces and black fungus, then add a small amount of sesame oil.If the filling is still dry, you can add a little more water to mix. The filling is ready when mixed well.3. Roll the risen dough into a long strip, cut it into portions, flatten them into wrappers, stuff with the filling, and shape into dumplings.Heat a flat-bottomed pan, pour in a small amount of oil, heat to five-fifths hot, place the dumplings, cover, and fry for one minute.

Pour in half a bowl of water (mix cornstarch and water at a 1:10 ratio before adding), immediately cover again.When you no longer hear the hissing sound from the water, it is done.

3. Knead the steamed dough into a long rope, divide it into portions, roll it into wrappers, and fill them with the desired filling to make steamed buns.

4.A flat-bottomed panHeat the pan, add a small amount of oil, and when it's halfway hot, place the buns in the pan, cover it, and cook for one minute.Pour in half a bowl of water (pre-mix the water and cornstarch in a 1:10 ratio to create a bowl of water), and immediately cover the pan.When you hear no sizzling sound in the pan, the buns are ready.