Steamed stuffed buns are no longer steamed. They are stuffed with leeks, eggs and shrimps. They are fresh.


400g flour
300g leek
2 eggs
50g shrimp skin
2 tablespoons scallion oil
Proper amount of salt
A little white pepper
A little five spice powder


Step 1
Add yeast and water to the flour, mix it into a medium soft and hard dough, and ferment it in a warm place

Step 2
Wash leeks, control water and cut into fine pieces

Step 3
Shred leeks into a basin, add scallion oil and mix well

Step 4
Add salt and white pepper to the eggs and break them up

Step 5
Heat the frying pan with oil, pour in the egg liquid and fry into small pieces

Step 6
Then pour in dried shrimps and stir fry. Turn off the heat and cool for standby

Step 7
Pour the cooled egg into the leek, add five spice powder, salt and sesame oil, and mix well

Step 8
Ferment the dough to twice its size

Step 9
Exhaust the fermented dough, knead it evenly, and knead the same size dosage under the strip (the dosage is slightly larger than the dumpling skin)

Step 10
Roll into a round skin with thin four sides and thick middle

Step 11
Fill in an appropriate amount of filling

Step 12
The left hand supports the skin, and the right hand pinches the folds from right to left to wrap them into steamed stuffed buns

Step 13
Complete all steamed stuffed buns and wake up for 15 minutes

Step 14
Heat the pan with a small amount of oil, put the green body in, leave a gap between them, and fry until there is a hard shell at the bottom

Step 15
Pour in a bowl of water, about 2 / 3 of the steamed stuffed bun

Step 16
Cover the lid of the pot and bring it to a boil. Turn the fire to medium low until the water is dry (this process takes about 4-5 minutes). When there is a "Zizi" sound, turn off the fire and simmer for another minute to get out of the pot