How to Make Eggplant Stuffed Buns:

1. Mix the yeast with warm water and pour it into the flour. Knead the dough and put it in a warm place to ferment. I added cornmeal, the ratio of cornmeal to white flour is 1:4.

2. Pork stuffing with sauce: Put oil in a pot, heat it up and add the bean paste, stirring with a spatula more often and frying. Cut the pork into small pieces, add the fried sauce and mix well, marinate for at least 30min.

3. Wash the eggplant, cut it into small pieces, pour in the oil, pepper, ginger and mix well. Add in the pre-made sauce meat filling and mix well.

4. After the dough becomes twice as big as before, knead it again to form a smooth dough, then knead it into a long strip and pull out some bigger dosage, if you don't know how to pull it out, just cut it with a knife. Use a rolling pin to roll out the dough, like filling large thin skin on the skin thinner, think buns should be thicker skin on the less rolled a few times, ready to bun before, cabbage, fungus and meat mixed together, add the right amount of salt, stir in one direction. After putting the filling on the crust, press it lightly with a spoon and wrap it into a bun.

5. Baozi blanks wake up 20min after cold water on the pot to steam for 30min (water boil start timing), after leaving 10min out of the pot.