Wowowotou is made of cornmeal or mixed flour. The shape of Wo Wo Tou is small at the top and large at the bottom, hollow in the center and conical in shape. In order to make it easy to steam and cook, there is a hole at the bottom (called Wo Wo Wo Er in Beijing slang), and because it is a staple food like steamed bread, Beijingers call this food Wo Wo Wo Tou.

Mix the cornmeal and medium gluten flour with chopsticks, and add sugar in moderation if you have a sweet tooth. Add boiling water and continue stirring until small lumps appear, then cover with a lid or seal with plastic wrap to prevent air drying and wait for it to cool.

After it cools to room temperature, open the lid or plastic wrap, grab the dough with your hands and knead it into a ball, then return it to the bowl, cover it with the lid or plastic wrap, and let it rest for about 20 minutes.?

After 20 minutes, open the bowl lid or plastic wrap and remove the egg-sized portion of dough from the bowl.

After forming a ball, make a dent in the bottom with your thumb, and rub some cornmeal into your palm and thumb to prevent the dough from sticking to your hands, and place the rolled dough on the cage drawer.

Place the dumplings on the pan, brush the drawer with oil to prevent sticking, reduce the heat to medium-high, and steam for about 20 minutes. Remove from heat and wait 3-5 minutes to open the lid and remove from the pot.?