1. A moderate amount of flour.
2. Yeast melts in warm water.
3. Slowly pour the yeast water into the flour and use chopsticks to stir it into a flocculent shape.
4. And into a smooth dough. Cover the lid and let it ferment in a warm place.
5. Prepared dough.
6. Exhaust and round.
7. Divide it into a dose of uniform size.
8. Roll into a skin.
9. Cut a few millet peppers into the pork and cabbage filling, and pour a small spoonful of corn oil and sesame oil (too spicy)
10. Take a bun and wrap it with some stuffing.
11. Pinch into a bun.
12. The room is warm, while wrapping up. Steam in a drawer on cold water for 25 minutes. Don't open the lid immediately when it's cooked, simmer for two or three minutes before serving.
13. Finished product.
14. Finished product.
Tips:For details of cabbage and meat filling, see Chinese cabbage and meat dumplings.
