Steam and fryBaozi

Ingredients: meat fillingmushroomBai cabbage

Steps:

1. First, proof the dough

2. Add two tablespoons of oil and one tablespoon of soy sauce to the meat filling, mix well; chop the cabbage stems into small pieces, as the leaves have more water content, so use only the stems; also chop the dried mushrooms and mix them with the meat filling, add an appropriate amount of salt,monosodium glutamate, then mix well

3. We won't go through the process of making buns here, just note that it involves dividing the dough into portions, rolling out the wrappers, stuffing and letting them rest covered with a cloth

4.Fry in a flat panAdd a little oil to a non-stick pan, heat up, place the proofed buns inside, cook over low heat, then add one cup of boiling water so it reaches halfway up the buns. Switch to medium heat and cover with a lid, let it simmer until most of the water has evaporated and you hear sizzling sounds in the pan, turn off the heat and let it sit for one minute before servingSteam-fried baoziBecause it's fried, the size of the buns should not be too large