Add some natural pigment to steamed stuffed bun. I like purple very much. It’s healthy and good-looking. It makes beautiful pasta. It looks more appetizing.


1000 grams of flour
500g pork
200g purple potato
10g yeast
Proper oil
1 teaspoon raw soy sauce
1 teaspoon salt
Proper amount of sesame
2 tsp oyster sauce
1 teaspoon sugar
Right amount of onion
2 teaspoons starch
4 mushrooms


Step 1
Purple potatoes are cooked and ground into mud. Add 500g flour, mix well, melt yeast sugar with warm water and stand still for 5 minutes. Pour the yeast water into the flour and stir it into snowflakes. Knead it into a smooth surface by hand.

Step 2
500g flour and yeast water are kneaded into smooth dough. Ferment in a warm place.

Step 3
Soak mushrooms in hot water, wash them several times, chop pork and mushrooms. Add salt, sugar, starch and oyster sauce. Stir vigorously in one direction.

Step 4
Ferment to twice the size, stick some flour with your fingers, insert it in the dough, and make it good without shrinking it.

Step 5
Put the fermented dough on the chopping board to exhaust, add an appropriate amount of dry flour and knead it repeatedly.

Step 6
The dough sticks into skin.

Step 7
Fold the two colors together and roll them up slowly.

Step 8
Cut the dosage evenly with a knife.

Step 9
Press the flat bar into a thin skin on the four sides in the middle, put an appropriate amount of stuffing and wrap it into a steamed stuffed bun.

Step 10
Close down, slightly round, put it on the chopping board and wake up for 20 minutes.

Step 11
Heat the oil, turn down the heat, and fry the steamed stuffed bun.

Step 12
Fry until fragrant, pour in an appropriate amount of starch water, cover the lid, fry over a low heat for almost dry water, and sprinkle with black sesame and scallion.

Step 13
You can turn it off when it's completely dry.