500 grams of flour, 300 grams of water (for dough), 300 grams of ground 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 in the formula and melt the dried yeast. Knead into dough, covering with wet cloth or plastic wrap, and fermenting at room temperature;

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

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

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

5. The fermented dough is rolled into a bun skin with a thick middle and a thin periphery;

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

7. Wrap the steamed stuffed bun and let it stand for 10 minute. Put cold water on the pot, steam over medium heat for about 15 to 20 minutes after the water boils. Don't boil the steamed buns in a hurry. Turn off the fire and then open the lid for 5 minutes.