Ingredients:

Dough:middling wheat flour1 and 2/3 cups, baking soda 1 teaspoon, warm water (not too hot) 190ml-200ml, sugar 1 tablespoon, fast-rising yeast 1 teaspoon, middling wheat flour 1 tablespoon;Filling:

ground beef(30% fat), oyster mushrooms,celery, chopped,eggs,ginger, minced, garlic, scallion, sugar,soy sauce,sweet potato starch,red braised pork gravy;Other ingredients: toastedsesame seeds, scallions,olive oil

.Note: 1 cup = 240ml, 1 tablespoon = 15ml, 1 teaspoon = 5mlSteps:1: Mix middling wheat flour 1 and 2/3 cups and baking soda 1 teaspoon in a medium-sized container.2: Combine sugar 1 tablespoon, fast-rising yeast 1 teaspoon, and middling wheat flour 1 tablespoon. Add warm water (not too hot) 180ml-200ml and mix well. Let it sit for 10-15 minutes.

3: While stirring the mixture from step 1 with a chopstick, gradually add the mixture from step 2 until no more flour is visible, then knead into a smooth dough.

4: Moisten the rim of the container with a little water, cover it with cling wrap, and let it rise in a warm and humid place until the dough doubles in size.

5: Add an appropriate amount of oyster mushrooms, celery, eggs, ginger, garlic, scallion, sugar, soy sauce, sweet potato starch into ground beef 30% fat. Mix while adding red braised pork gravy, then stir to combine.

6: Divide the risen dough into 12 equal parts, roll each into a round shape, and flatten them in the center while thinning at the edges. Fill each with an appropriate amount of filling and seal it into dumpling shapes. Cover with cling wrap and let rise again for 15-20 minutes.

7:

Frypan

with one tablespoon of olive oil heated, place the second-rise dough dumplings in the pan with some space between them, adding water to just cover 1/3 of the dumplings.

8: Cover and cook over high heat until the water is almost dry (hearing sizzling sounds), then reduce to medium-low heat for another 3-5 minutes.9: Turn off the heat and let it sit for 1-2 minutes before serving, garnished with scallions and toasted sesame seeds.Tips:

This yeast dough recipe can be used for steamedbuns, flower rolls

,

etc.;

2: For the filling, it's best to use half fat and half lean pork (beef) and chop your own meat. Other ingredients are freely combinable;

3: Middling wheat flour is regular dough for dumplings. The 190ml-200ml of warm water is a reference value; add more if the dough feels slightly sticky, which can be prevented by adding a little corn oil.4: During yeast dough fermentation, cover it with cling wrap and place it in a warm and humid environment. For second rise, check when the buns have increased in size by 1/3.5: When frying, there will be space between the buns as they expand due to heat; use a transparent lid for easy monitoring of the pot's contents;6: Throughout the cooking process, start with high heat and then reduce to medium-low heat. Avoid using only high heat which can easily burn the buns.Wait;

2: For the filling, it's best to use half-fat and half-lean pork (beef), and other ingredients can be freely combined;middle-gluten flour is regular dumpling flour;(pork) should be minced by yourself, while other ingredients are optional;

3: Middle-gluten flour refers to the common flour used for making dumplings;due to slight differences in flour absorbency and air humidity across regions, 190-200ml of warm water is a reference value; add water gradually and observe the dough, if it becomes slightly sticky, you can add a little corn oil to prevent sticking;8: When proofing the dough, cover it with plastic wrap and place it in a warm and humid location for fermentation. Generally, continue until the steamed buns have increased by about 1/3 in size;9: When pan-frying the buns, ensure there is space between them as they will expand due to heat; using a transparent lid can help monitor the situation inside the pot;10: Throughout the frying process, use high heat initially then switch to medium heat, proceed gradually and avoid high heat to prevent burning;

During fermentation, cover the dough with cling film and place it in a warm, humid area;

When steaming buns, leave space between them as they will expand when heated;

The cooking process should start on high heat then switch to medium-low heat, proceeding gradually; avoid using high heat throughout to prevent burning.