Fried pork bun:
1: All-purpose flour 4 cups, baking powder 2 teaspoons;
2: Warm water 440 grams, 1 teaspoon sugar, fast rising yeast 2.5 TSP, all-purpose flour 1 tablespoon, mix, let stand 10 minutes.
3: Flour and baking powder mix well, stir in ingredients 2 and knead until it is smooth. Then add 1 teaspoon corn oil rub evenly, put in a warm place to ferment for about 1.5 hours.
4: Shred one small carrot, and 1.5 pound zucchini, add 2 teaspoons salt then drained all the water after 15 minutes. Add one pound ground pork, chopped scallion 4 tablespoons, minced ginger 2 teaspoons, cooking wine 2 teaspoons, sesame oil 2 teaspoons, salt 1 teaspoon, and vegetarian oyster sauce 2 tablespoons, half egg white, chicken powder ½ teaspoon, white pepper 1/3 teaspoons; mix well.
5: When the dough rise to twice in size, knead the dough a little then divided it evenly into 36 small pieces, each roll into thin piece and 8-10 cm in diameter, slightly thicker in the middle. Put 1.5 to 2 tablespoons filling, your right hand pinch the skin, left hand push the pinch into pleat; pinch a whole circle to turn it into buns.
6: Line them up in a nonstick pan or line with wet paper towels in the baking dish in the oven (do not turn on the oven) for at least 30 minutes to 1.5 times as big. With 1 tablespoon olive oil in a nonstick frying pan, turn the gas on, add ¾ cup of water, then cover the lid. Continue to cook until the water almost all gone; when you hear the creak, turn the heat to small and continue to cook for 4-5 minutes, 1-2 minutes after you turn off the heat, they are ready to eat.
Same processes as list above but divide the dough into 16 even pieces and when the buns are ready let stand for at least 30 minutes to 1.5 times as big in size. Bring the water to boil, then steam the buns for about 15 minutes, turn off heat and wait at least 5 minutes.