Boil the dry yeast in warm water and let it stand for about 10 minute. Add yeast to flour, add water to knead into smooth dough, and ferment at room temperature to double the size, and the dough will not shrink when extruded.

Clean the white radish, add salt and mix well, let stand and squeeze out the water. Cut the onion and Jiang Mo and set aside.

Sweet potato vermicelli soaked in cold water for one night in advance. Blanch with boiling water, rinse with cold water and drain. Cut it.

Stir the eggs with a little salt. Stir-fry the hot oil into small pieces in a wok and serve.

Heat the oil in the wok again, stir-fry the chives and Jiang Mo, stir-fry the shredded radish, and serve.

Heat the oil in the wok again, add the vermicelli and stir fry, add the soy sauce and thirteen spices and stir well.

Stir-fry the three fillings and mix well.

Add shrimp skin, salt and chicken essence to taste and mix well.

Knead the dough, cut the pills and wrap them one by one. Steam on the pan 10 minute, steam for 5 minutes.