Small rapeseed pan-fried buns

The rapeseed grown on the balcony has been harvested one after another these days, but I can't eat it every day. The family doesn't like it very much. I'm thinking about making steamed buns with steamed noodles. I can't digest it if I eat too much fried dumplings and steamed noodles. Let's make Shengjianbao, cook it every other day to eliminate these rapeseed. How can I say these vegetables are grown by myself? Organic vegetables, haha, Shengjianbao is very fragrant and everyone likes to eat them?

It is best to prepare a non-stick pan in the pot. This is convenient and convenient to make, but iron pots are also okay. In the past, iron pots were used. Iron pots used a lot of oil, and non-stick pans are very fuel-efficient.
Put a little oil in the pan. After the temperature is high, add the steamed buns in turn and change to medium heat. After a while, I feel that the steamed buns are a little colored. Add the batter. The ratio of water to flour is 10:1. I usually add 160 ml of water to a pot. 16 grams of flour. The batter must be stirred evenly without particles. Cover the pan and fry over low heat for about 20 minutes. When the water is dry, it will be fine.

Dough practice:
Add yeast and appropriate warm water to flour and ferment into dough twice the size.
Filling practice:
The pork is diced and delicious. Stir well, and add a little fried pepper noodles. Add the pepper noodles and feel that the rapeseed filling is more fragrant.
Add chopped green onion, sugar, cooking wine, sesame oil, and sugar to enhance the freshness. Don't add MSG and mix well.
Blanch the rapeseed in hot water, chop it up, stir in the oil, stir with the meat stuffing, add salt and mix well. Add some fungus at will according to your taste. Tofu can do anything