How to make fried pickled cabbage buns - Chinese cuisine

1
The stewed prunes and vegetable minced meat are set aside (please refer to the recipe).
2
Add an appropriate amount of starch water into the minced meat with dried plums and vegetables, then refrigerate for later use.
3
Add into the basin.
4
Add flour, baking powder and a little salt into the basin.
5
Add water.
6
Stir until fluffy.
7
Knead the dough and cover it to ferment.
8
Ferment until doubled in size and the dough will be in a honeycomb shape.
9
Set aside the refrigerated prunes, vegetable and meat fillings.
10
Knead the dough until it is deflated and cut into small dough pieces.
11
Roll out the dough thinly and set aside.
12
Add appropriate amount of prune filling.
13
Wrap the bun and close it.
14
Heat oil in a pot and add the wrapped buns.
15
Fry until the bottom is golden brown.
16
Add starch water.
17
Bring to a boil over high heat, then simmer over medium-low heat for about 5 minutes.
18
will be depositedWhen the water is dry, shake the bottom of the pot and fry the buns evenly over low heat for 1 to 2 minutes.
19
Finished product.
20
Finished product.
21
Finished product.