Fried buns

Overview

I have a lot of stuffing for dumplings at home, so I thought of making pan-fried buns, which taste great

Add salt to flour
Dissolve yeast powder with warm water
Place the flour in a large bowl, make a well in the middle, add yeast and water, and use chopsticks to stir into a flocculent form
Knead into a smooth and even dough
Cover with plastic wrap and place in a warm, humid place to ferment until doubled in size. Take out the dough and knead it into a round ball again. Cover with a damp cloth and let rest for 20 minutes. Roll into long strips, cut into small pieces, round and flatten, and roll into round dough (not photographed here)
Add pork skin jelly to the dumpling filling at a ratio of five to one
Wrap into buns, pour an appropriate amount of oil into the pot, place the buns neatly in the pot, add water, the amount of water should just cover the buns, cover the pot, bring to a boil over high heat, then turn to medium heat, and fry until the water is completely dry
Finally, open the lid and sprinkle with coriander