Ingredients: 400g of meat stuffing, 500g of flour and 230g of clear water.

1, 500 grams of flour add about 230 grams of water, knead into dough, cover with plastic wrap and wake up 1-2 hours.

2. Take out the awakened dough and knead it again, then knead a part of the dough into strips and cut it into flour. The dough should be very small, about10-15g each.

3. Roll the steamed stuffed bun skin to the thickness of the dumpling skin or thinner than the dumpling skin.

4. At this time, wrap a proper amount of meat in the bun skin (pay attention to hand hygiene).

5. Then pinch the steamed stuffed bun and try to pinch the steamed stuffed bun evenly.

6. Spread anti-sticking steamer paper on the bottom of the steamer, then put the steamed buns on the pot and steam for 20 minutes to eat.