500 grams of flour, 300 grams of water (for dough), 300 grams of minced pork, 2 teaspoons of dry yeast (about 4 to 5 grams), minced onion and ginger, dumpling stuffing seasoning, sugar, bean paste, soy sauce and water (for meat stuffing).

1. Take the water from the formula and melt the dry yeast. Knead into dough, covering with wet cloth or plastic wrap, and fermenting at room temperature;

2. Knead ginger paste, chopped green onion, steamed stuffed bun jiaozi seasoning, salt, sugar, yellow wine, soy sauce and water into the meat stuffing;

3. Stir vigorously in one direction with four chopsticks until the water is completely absorbed by the meat stuffing, then add two spoonfuls of clear water and continue to stir in one direction with chopsticks until the water is completely absorbed;

4. Add a spoonful of bean paste to the prepared meat stuffing;

5. Roll the fermented dough into a steamed bun with a thick middle and a thin periphery;

6. Hold the steamed stuffed bun skin with your left hand and put some meat on it. Lift a corner of the steamed stuffed bun skin with your right hand and walk forward while pinching the pleats. Until the package is completely closed;

7. Let the wrapped buns stand 10 minutes. Put cold water on the pot, steam for about 15 to 20 minutes after the water boils. Don't cook steamed bread in a hurry. Turn off the heat, then open the lid and stew for 5 minutes.