Pan- Fried Bao (bun) 水煎包

Recipe: (makes about 7 buns)

Ingredients:

Filling:

100g minced meat

100 g xiao bai cai （小白菜）

1/4 tsp salt

pepper and sesame oil to taste

1/2 tbsp corn flour

1/2 tsp. chicken stock granules

1/4 tsp Chinese cooking wine (optional)

Method: Mix all the ingredients in a big bowl, stir ingredients on one direction until very sticky. Chill in the fridge.

Dough:

100g plain flour

1g (1/4 tsp) instant yeast

1/4 tbsp fine sugar

1/4 tsp salt

1/4 tbsp shortening

45 ml water

Method:

1) Mix all the ingredients (except shortening) into a dough. Add in shortening and knead into a smooth dough. Cover with a piece of damp cloth and rest for 10 minutes.

2) Divide the dough into 7 equal portions (about 23 g each). Roll into small balls and rest for 10 minutes.

3) Brush a non-stick frying-pan with 1 tablespoon of oil. Flatten the dough, wrap in filling and seal and place onto the prepared greased frying-pan. Repeat the rest . Cover and rest for 20 minutes.

4) Heat up the frying -pan for 2 minutes. Add 40-45ml water, cover with lid and simmer until water is dry and the baos are cooked. Dish up and serve.