Main Ingredients

Wheat Flour

500g

Leek

500g

Supplementary Ingredients

Black Fungus

50g

Eggs

2pcs

Sweet Potato Vermicelli

Amount

Doughnut

Half of them

Five-spice powder

Moderate

Salt

Moderate

Scented oil

Moderate

Cooking oil

Moderate

Yeast powder

3g

Steps

1. Flour is added to the yeast powder and combined with warm water to form a relatively soft dough, cover with plastic wrap to rise.

2. Let rise until double in size.

3. Filling ingredients: leeks, soaked black fungus, eggs, soaked soft sweet potato vermicelli (half of the fritters)

4. Eggs scrambled and sown.

5. soaked good fungus vermicelli and leeks, half of the fritters were chopped.

6. Add five-spice powder, chicken essence, salt, cooking oil, sesame oil.

7. Wake up the dough on the board and knead again.

8. Divide into dosage forms.

9. Mix the filling well (mix it well when you wrap the filling to prevent soup)

10. Roll out the divided dosage into a thicker dough with four sides wrapped around the center.

11. Take a portion of the dough and put in the appropriate amount of filling.

12. Bread the buns.

13. Place the buns in a steamer and let them rise again for 15 minutes.

14. Wake up fifteen minutes, open medium heat, water boiling steam 10 minutes off the fire, simmer for three or five minutes to uncover.

Tips

Vegetarian filling add some gluten, fritters, or fried fans are not easy to soup.