Ingredients:

　　One cucumber,a small amount of black fungus,200 grams of pork filling, some green onions,some ginger,a little garlic, a small amount of cooking oil, soy sauce,a little for marinating the meat, salt500 grams of flour, 4 grams of yeast, about 280 milliliters of warm water (adjustable)a little cornstarch, an appropriate amount of water,black sesame seedsChinese-style pancakes

　　1. Wash the cucumber and cut it into pieces; soak the black fungus in water, remove the stems, and chop them.2. Finely chop the green onions, ginger, and garlic.

3. Marinate the meat filling with soy sauce, salt, and a little cooking oil for a while.4. Mix the cucumber pieces, green onion, ginger, garlic, black fungus, and meat filling together.5. Add cooking oil to the mixture and stir well; then add salt and mix (the filling can be prepared before wrapping, but should not sit too long as it may release water).6. Mix flour with yeast and warm water to make a dough.

7. Let the dough ferment until it doubles in size.8. Divide the dough into small portions.9. Take a small portion, roll it into a ball, then flatten it into a round shape.

10. Place the filling in the center of the dough and wrap it up to form dumplings.

11. Heat oil in a pan.

12. Arrange the dumplings neatly in the pan with some space between them.

13. Cover the pan and fry for a while, then add a little water and cook until the water is dry.

14. Mix cornstarch with water to make a slurry.

15. Pour the slurry into the pan when the liquid level reaches one-third of the height of the dumplings.

16. Cover the pan again, sprinkle a little black sesame seeds on top, and simmer over low heat until the sauce is absorbed and the bottom turns golden. Add a bit more cooking oil before serving.

Tips:

1. The portions should be small; larger ones will not cook properly in time.

2. The entire process requires covering the pan.3. Do not use high heat, low heat is sufficient.Dumplings are formed into buns.

11 Heat oil in a pot.

12 Arrange the dumplings neatly in the pot, leaving some space between them.

13 Cover the pot and fry for a while before adding a little water to cook until the water dries up.

14 Mix starch with water to form a starch slurry.

15 Pour the starch slurry into the pot; the water level should be about one-third of the height of the dumplings.

16 Cover the pot and, during cooking, sprinkle a little sesame seeds on the surface. Cook over low heat until the sauce thickens and the bottom turns golden yellow, then drizzle with some cooking oil before removing.

Tips:

1 The size should be small; larger ones won't cook quickly enough in a short time.

2 The whole process requires covering the pot.

3 Do not use too much heat; low heat is sufficient.