Fried Bun with Pumpkin and Pork Filling

1. Wash the tender pumpkin, shred it, chop it, put the pumpkin and pork filling into a bowl, add an appropriate amount of salt, a little light soy sauce, dark soy sauce, and chicken essence to season, stir well, put it into a plate, set aside.

2. Add a little yeast, sugar, and warm water to the flour, stir until it becomes flocculent and twice the size, knead into a smooth dough.

3. Rub into long strips and cut into evenly sized tablets.

4. Roll it into a thin baozi skin.

5. Wrap in the filling.

6. Heat up a pan with a little oil, add the wrapped buns, set them aside, pour in water to make the buns half full, cover the pan with a lid, fry over medium heat until there is no water in the pan.

7. Flip over and fry until golden brown.

8. Serve on a plate immediately.