Ingredients: Dough: All purpose flour 1 and 2/3Cup, Baking Powder 1 tsp, Warm water 190ml-200ml, Sugar 1 tbsp, Fast Rising Yeast 1 tsp, All purpose flour 1 tbsp; Filling: Minced Beef (30% fat), Mushroom, Celery, Egg, Ginger, Garlic, Scallion, Sugar, Soy Sauce, Ground Earth, Ground Earth, Ground Water, Sugar, Soy Sauce. 30% fat), portobello mushrooms, chopped celery, egg, minced ginger, minced garlic, chopped green onion, sugar, soy sauce, groundnut flour, braised pork stock; other ingredients: cooked sesame seeds, chopped green onion, olive oil. 4: Wipe the rim of the basin with a little water, cover with plastic wrap, place in a warm, humid place, and wait until the dough is twice as big as it was originally. 5: Add the chopped beef (30% fat) with the appropriate amount of chopped portobello mushrooms, chopped celery, egg, minced ginger, minced garlic, chopped sugar, chopped green onion, chopped ginger, chopped garlic, chopped green onion, sugar, chopped garlic, chopped green onion, chopped green onion, chopped green onion and chopped green onion, Onion, sugar, soy sauce, groundnut flour into a small Lekuo 3P salad bowl, while stirring while adding braised pork broth, and finally stirred in the same direction to the strong; 6, the fermented dough into 12 small portions, each portion of the rounded and rolled into the middle of the thick, thin edge of the dough, each portion of the dough wrapped with the appropriate amount of filling, close the mouth to become a bun-shaped, covered with plastic wrap, placed in a warm and humid place, the second fermentation for 15-20 minutes! 7: Heat 1 tbsp olive oil in a pan, place the baozi into the pan, leaving some space between the baozi, and pour in 1/3 of the water over the baozi. 8: Cover the pan with a lid, and when the water boils, turn the heat to medium-high and fry until the water dries out (a squeaky-clean sound can be heard), then turn the heat to medium-low and fry for 3-5 minutes; Note: 1Cup=240 ml, 1 tbsp=15 ml, 1 tsp=5 ml. Directions: 1) Mix 1 tbsp all purpose flour, 1 tsp baking powder and 1 tsp baking powder in a medium sized Lekomat 3P salad bowl. 2) Mix 1 tbsp sugar, 1 tsp Fast Rising Yeast, 1 tbsp all purpose flour, and 1 tbsp warm water (not hot) 180ml - 200ml. 3) Mix all purpose flour and 1 tbsp all purpose flour in a medium sized Lekomat 3P bowl. Add warm water (not hot) 180ml-200ml, mix well and let stand for 10-15 minutes. 3: Stir Ingredient 1 with chopsticks while adding Ingredient 2 until flour is invisible, then knead into a smooth dough. 9: Remove from the heat and wait for 1-2 minutes before removing the lid, then sprinkle chopped green onion and cooked sesame seeds on top. Calf tips: 1, this dough recipe can be used to steam buns, rolls, etc., specific dough tips, please click here for details; 2, about the filling, it is best to use half-fat and half-lean pork (beef) to chop their own fillings, and other ingredients can be free to mix and match, if you like soupy dumplings, you can add an appropriate amount of pig skin jelly, specific pig skin jelly, please click here for details; 3, gluten flour is the ordinary dumpling flour, due to the flour absorbency slightly different places, air humidity is different, add 190ml-200ml of warm water as a reference value, generally added while observing, if the dough is slightly sticky, you can add a small amount of corn oil to prevent sticking; 4, fermentation of dough, pay attention to the cover with plastic wrap, placed in a warm and humid place for fermentation, the second fermentation is generally to see the buns become larger 1 / 3 can be; 5, the buns into the dumpling, you can see the buns into the dumpling, you can see the buns into the dumplings. 3 can be; 5, the buns into the pan frying, the buns between the heat will become larger, so there should be a gap between, it is best to choose a transparent lid, easy to see the situation inside the pan; 6, the entire frying process should be a large fire to medium-low fire, gradual frying, do not want to be a fire, so as to avoid frying paste; 7, in addition, living in North America, the barrels of the attention of supermarkets there are many kinds of fast-acting fermentation powder, the different kinds of fermentation out of the Dough is slightly different, recommended the use of this downstairs, a time not used up sealed preservation, the domestic cylinder, with Angie's yeast on it, the effect is also very powerful drop