Flour: 250g
Instant Yeast: 3g
5. Remove and cool in cold water.
6. Squeeze out excess water and cut into small dices. 7. Add the diced green beans into the meat filling, then add salt, Sichuan pepper powder, and a pinch of monosodium glutamate. Stir evenly in the same direction as before; the meat filling is now ready. 8. At this point, the dough has finished resting. Take out the dough, knead it well, and divide into portions. The size of each portion should be smaller than a steamed bun but larger than a dumpling, as today’s shape is quite special. 9. Roll out the wrappers and wrap the filling. 10. First wrap three-quarters of the dumpling just like making a steamed bun. 11. Pinch the remaining quarter of the wrapper together; the shape becomes curved like a comb, hence the name “Wanshu Jiao” (Comb-shaped Dumplings). 12. Wrap all the dumplings in sequence. Here comes a clever trick: before frying each dumpling, coat the bottom with a layer of dry flour. 13. Heat a flat-bottomed pan, add an appropriate amount of peanut oil, and arrange the dumplings with the flour-coated bottom evenly in the pan. Since the dumpling dough contains a bit of yeast and has been allowed to rise briefly, leave some space between them.14. When the dumplings start to become crispy on the bottom, add water until it reaches one-third of the dumplings’ height. Do not be surprised—plain water is sufficient. Since the dumplings are coated with dry flour before entering the pan, there is no need to add extra flour to the water. 15. Cover the pan and continue frying. This method combines frying the bottom while steaming the top, integrating both techniques. 16. Allow the water to evaporate completely, then fry for a bit longer until the bottom becomes even crispier. 17. Lift one dumpling to check; the bottom should be golden brown and crispy. 18. If you desire a crispy top as well, flip all the dumplings over and fry for a short while longer. Done! Turn off the heat and remove from the pan.
