1. Put 290g of warm water into 5g of yeast to dissolve (please ignore the color of the warm water in the picture, I accidentally poured more yeast), the water temperature is lower than 35 degrees, and the hand feels warm and comfortable. If it is too high, it will easily turn the yeast. Scalded to death. You can also use cold water when it is hot in the summer. It doesn't matter if you put more yeast and less, it means that the hair will be faster if it is too much, and it will be slow if it is less.
2. Add 500g of flour and stir with chopsticks to form a dough.
3. Knead it with both hands to form a pot-bright, surface-bright, and hand-bloomed state. Cover the surface and leave it in a warm place to ferment for about 2 hours.
4. When the noodles are ready, prepare the leek filling: Pour an appropriate amount of linseed oil into the pot and heat it up.
5. Pour in 4 beaten eggs and fry them into pieces.
6. Wash the leeks to control the moisture, cut into small pieces with the width of the leaves of the leeks, put them in a basin, add the fried eggs, salt, five-spice powder, ginger, and sesame oil.
7. Pour in two spoons of Gelinor linseed oil and mix well.
8. After kneading the made dough to exhaust air, divide it into egg-sized dough, press it into a dose, and roll it into skins. (The dough is more than twice as big, and it’s fine if there are pores on the surface)
9. Take a bun Pito on the left hand, put a sufficient amount of leek and egg stuffing. Rotate the thumb and index finger of the right hand to pinch the side. During the pinching process, the index finger of the left hand assists in feeding the noodles to the right hand, and finally close the mouth and pinch the noodles tightly.
10. Put an appropriate amount of water in the pot, arrange the wrapped buns on the grate, wake up for ten minutes and bring to a boil on high heat, and steam for 20 minutes after the water is boiled.
