Shepherd’s purse is on the market and can be eaten until next spring.

Ingredients

250g flour
250g shepherd's purse
100g pork
3 G yeast
2 g Sugar
130g warm water approx
30g mushroom
100g dried
5g ginger
5g scallion
20G oyster sauce
Appropriate amount of edible salt
Appropriate amount of fish sauce

Directions

Step 1
Yeast powder with a little warm water and boiled. Add a little sugar to the flour, pour in yeast water and warm water, and stir to form flour flocs.

Step 2
And smooth dough, cover and ferment in a warm place.

Step 3
Blanch shepherd's purse in a boiling water pot, squeeze it dry and chop it up after cold water. 250g is the amount after squeezing the water dry.

Step 4
Prepared meat paste.

Step 5
Chopped dried mushrooms, chopped ginger and scallion.

Step 6
Stir fry ginger and scallion in oil.

Step 7
Add the meat paste and stir fry until discolored.

Step 8
Add diced mushrooms and stir fry until fragrant. Add oyster sauce and stir well.

Step 9
Add dried, shepherd's purse, drop a little fish sauce, an appropriate amount of salt, stir well and then out of the pot.

Step 10
The dough is twice as big and kneaded again. Just rub it again until it's smooth.

Step 11
Divide the dosage, roll it out and put an appropriate amount of filling.

Step 12
Close up.

Step 13
Close the Department and cook for 20 minutes.

Step 14
Put oil in the pot, put steamed stuffed buns on it, and pour in water to about one-third.

Step 15
Cover with a small fire. When the water will dry, pour a little starch water. Sprinkle sesame seeds and fry them.

Step 16
Generally, the steamed stuffed bun is cooked after the water is dry. After frying, it can make the bottom golden and more fragrant.