Southerners are not very good at making pasta, and Chinese pasta has always been my weakness. The number of steamed stuffed buns is pitiful. For me, the most difficult part of steamed stuffed buns is folding. I always envy others for their beautiful folding edges. I really don’t understand why I can’t learn well.


100g pork
150g leek
200g flour
1 tsp salt
90g pure milk
5g pepper
3 g Sugar
1 teaspoon oyster sauce
45g clear water
1 tsp sesame oil
3 g dry yeast


Step 1
Pour flour into the basin, add sugar, dry yeast, pure milk and water

Step 2
Mix the ingredients well with chopsticks and let stand for half an hour

Step 3
Knead the ingredients until smooth, cover with a damp cloth and ferment

Step 4
Wash and chop the leeks

Step 5
Wash and chop the pork

Step 6
Pour lean meat into leeks

Step 7
Add salt, pepper, oyster sauce and sesame oil

Step 8
Mix all the ingredients with chopsticks

Step 9
After venting, the fermented dough is divided into small dosage forms with uniform size

Step 10
Roll the small dosage into dough with thick inside and thin outside

Step 11
Take a piece of dough and put stuffing in the middle

Step 12
Pinch it again and wrap it into a bun

Step 13
Add cold water into the pot, put steamed stuffed buns, stand for 15 minutes, steam over high heat for 15 minutes, and turn off the fire