1. Pick the fennel clean, wash, drain and chop.
2. Beat the eggs with salt and fry them until cooked.
3. Add appropriate amount of salt, sesame oil, chicken essence, and mix well.
4. Knead the flour, yeast, sugar, lead-free baking powder, and water together, cover with plastic wrap and let it rest for 15 minutes.
5. Roll the dough into long strips and cut into small pieces. Roll out the small doses into discs.
6. Wrap the stuffing, cover with plastic wrap or kitchen towel and let it rest for 15 minutes.
7. After boiling the water, steam for ten to twelve minutes (minimum minced meat for at least fifteen minutes). Turn off the heat and steam for five minutes before uncovering the pot.
8. Xuan is soft, white and tender, salty and delicious.
Tips:Look carefully at the step-by-step instructions!
