Accessories: onion 1 segment, ginger 1 block, proper amount of edible oil, 3 tablespoons of salt, chicken powder 1 spoon, and proper amount of sesame oil.

Steps:

1, add water to flour to form dough, cover with plastic wrap and put it in a warm place for fermentation.

2, the eggs are broken into egg liquid.

3. Heat the pan and drain the oil, pour in the egg liquid and stir it into broken eggs.

4. Wash the leek, control the dry water and chop it, pour in the right amount of oil and mix well to prevent soup.

5, chopped leeks into the eggs, stir well, add a little sesame oil.

6. Add salt, chicken powder and sesame oil and mix well.

7. Chop the onion and ginger.

8. Put it on the top and mix well when wrapping.

9. The dough is fermented to twice the size.

10, take it out, divide it into small doses, roll one into pieces, and put the stuffing on it.

1 1, hold the left hand with four fingers, and pinch the pleats with the right hand.

12, wrapped.

13, all wrapped, wake up for 30 minutes.

14, add water to the pot to boil, and steam for 1 minute. My steamed stuffed bun is small. If it is big, I need to extend the time appropriately.

15, the soft steamed stuffed bun is out of the pot, wait for 3 minutes after turning off the fire and then uncover it to prevent the steamed stuffed bun from collapsing.