Steamed stuffed bun is one of the most popular staple foods, but it’s not so easy to steam white and fat steamed stuffed bun. What’s the secret? Look down with me.


600g flour
250g leek
15g black fungus
3 eggs
10g shrimp skin
1 small handful of vermicelli (dry)
50g peanut oil
1 tbsp sesame oil
20G corn oil
5g yeast (dry)
330 g water
1 teaspoon salt


Step 1
1 / 4 of the flour, add water and dry yeast, stir to paste, ferment until a large number of bubbles are generated, add other flour and corn oil, knead into dough, and ferment until twice as large

Step 2
Soak the vermicelli in cold water until soft, soak the fungus in cold water, remove the roots, wash and cut into pieces

Step 3
Break up the eggs, put in peanut oil, twice as much as the usual fried egg oil, because the extra oil is just mixed with the stuffing. After the oil is heated, fry the eggs until they are just solidified, turn off the fire, shovel the eggs with a shovel as much as possible, boil water, boil the soaked noodles until they are soft enough to have no hard heart, take out supercooled water and chop them up

Step 4
Wash and drain leeks, cut into pieces, mix all fillings and mix well

Step 5
Divide the dough into ingredients, roll out the skin, thin outside and thick hearted, wake up after wrapping for 20 minutes, put it in cold water and boil for 15 minutes