1. Mix flour and yeast powder evenly, and slowly add water to make a softer dough. It is smooth without rubbing. Cover with a damp cloth or plastic wrap and ferment to 2 times the size.
2. Wash the carrots, peel them, and rub them into silk; soak the black fungus in advance, wash, and chop slightly; add salt to beat the eggs; cut dried tofu into small cubes; soak the shrimp skins in cold water for 10 minutes; prepare some crispy onions.
3. Pour oil in the pot to heat, pour the eggs and stir quickly with chopsticks. The scrambled eggs do not need to be chopped.
4. Pour the oil in the pan to heat up, pour in the onion and stir fry to create a fragrant aroma.
5. Pour in shredded carrots and fry until soft, turn off the heat.
6. Squeeze the water from the dried shrimp skins, pour them into the pot, add the minced fungus and tofu into the pot and stir evenly.
7. Pour the eggs and stir well, add five-spice powder and salt to taste.
8. Knead out bubbles in the dough, take an appropriate part, knead into a long strip, cut the ingredients, and roll it into a round dough with a thick middle and thin edges.
9. Add cold water to the pot, spread a damp cotton cloth on the basket, wrap an appropriate amount of stuffing, and put it in the pot. Let stand for 20 minutes.
10. Turn on medium heat, bring the air to a boil, turn to medium and low heat and steam for about 20 minutes.
Tips:The fillings can also be what you like, but it is best not to put vegetables with high water content.
