Peel and steam potatoes, and press them into mashed potatoes with a spoon.

Dice carrots and onions.

Add a little oil, stir-fry carrots and onions, add curry sauce and water, and cook slowly. If you like carrots to soften, you can cook them for a long time.

Pour in mashed potatoes, stir-fry evenly, season properly, stir-fry over low heat to evaporate water, and be careful not to burn.

The finished curry stuffing should be pasty and cooled for later use.

First, dry yeast is mixed with water, fine sugar is melted in milk, and then the two liquids are mixed and poured into low-gluten flour.

Add vegetable oil several times when kneading dough until the dough is smooth.

Put the dough in a container, cover it with plastic wrap or wet cloth and ferment for 30 minutes. The dough is twice as big and there is a honeycomb inside.

Take out the dough, press it with a rolling pin until it is exhausted, knead it several times, knead it into strips and divide it into five equal parts.

Cover with plastic wrap or wet cloth and let stand for 5 minutes.

Roll five small pieces of dough into a thick dough with a thin periphery and wrap it with stuffing.

Add cold water to the steamer, spray water on the surface of steamed bread with a watering can (water should not be too much, it should be foggy, usually the watering can is pressed once), cover the pot, and ferment for 15 minutes.

Medium fire, boil and steam 15 minutes. Wait for 3 minutes after the flameout, and then lift the lid.