North melon, like pumpkin, can be eaten cold, raw, fried or stewed. However, the most common way to eat Beigua is to make stuffing. Dumplings and steamed buns are very delicious. After eating steamed buns for more than 30 years, I learned that the stuffing is very delicious. The vegetarian stuffing is better than the meat stuffing. Steamed steamed buns with Beigua have only one word: fresh! If you don’t believe it, try it.


500g flour
260 g warm water
Yeast 5g
5g sugar
Half a melon
1 small handful of leeks
3 eggs
1 tablespoon cooking wine
Proper amount of salt
1 tablespoon oyster sauce
Appropriate amount of chopped green onion and ginger
Proper sesame oil
Appropriate amount of chicken essence


Step 1
Add 5g yeast and 5g white sugar to the flour to promote dough fermentation, then add about 260g warm water, stir evenly with chopsticks, knead it into a smooth dough, cover it with a cover or plastic wrap, and put it aside for use. It doesn't matter if it doesn't ferment.

Step 2
Heat in a non stick frying pan and add an appropriate amount of edible oil. Cooking, cooking, or peanut oil is the most fragrant.

Step 3
Put 3 eggs into a bowl, add 1 spoonful of cooking wine, add enough salt to mix the filling at one time (if you are not sure, you can put less adjustment when mixing the filling at the back). After the oil is hot, pour it into the pot, stir it while pouring it, fry it into broken eggs, and let it cool for use. In this way, the fried eggs are small and finely broken, so there is no need to chop them with a knife.

Step 4
Chop a few knives slightly, squeeze out the water, and put it into the broken eggs.

Step 5
Pick and wash the leeks, cut them into pieces and put them into the pot. Clean the melon, remove the hard skin on the outside, and wipe it into fine filaments with the help of tools.

Step 6
Chop the green onion, cut the ginger into pieces, add it to the North melon filling, add 1 tablespoon of chicken essence and an appropriate amount of sesame oil, stir evenly, and the North melon egg filling will be adjusted.

Step 7
Take out the dough, sprinkle an appropriate amount of flour on the chopping board to prevent sticking, knead the dough evenly, knead it for a while, and the steamed steamed buns will be white, tender and soft. Steamed buns, steamed buns and flower rolls are the same. The dough is made into a preparation and rolled into a round piece larger than the dumpling preparation.

Step 8
Put a steamed stuffed bun skin on your left hand, hold the dough with your four fingers, and put an appropriate amount of stuffing. If you are a novice, it is recommended not to put too much stuffing, so as not to be difficult to operate.

Step 9
Pinch out small folds along the edge to form a small round steamed stuffed bun. The steamed stuffed bun I made is not very good-looking. Make do with it, ha ha.

Step 10
Put it into the steamer, don't fire, cover it, stand still and wake up until the steamed stuffed bun becomes fat, twice as big as the original, looks very soft and elastic, and the steamed stuffed bun will ferment well.

Step 11
Fire. Steam for another 10 minutes after the fire.

Step 12
Open the lid and a pot of delicious white and tender steamed stuffed buns will come out.

Step 13
The steamed stuffed buns stuffed with Beigua have a sweet smell. This kind of fresh and tender is also different from the fresh of chicken essence, which is a natural fresh.