1. Soak the butterfly pea flowers in hot water until the color gets darker
2. Take appropriate amount of butterfly pea flower water, yeast and noodles, add appropriate amount of sugar
3. Make a dough, and the other half of the flour, a little more, use white water to add yeast to make a dough
4. Fermented to double size
5. Use the bottle cap (I don’t have a dumpling wrapper) to make a round shape
6. Fold in half and dig out a crescent moon
7. Into this shape
8. Divide the white dough into small pieces, round them, and wrap the skin like a dumpling
9. Pinch both ends
10. All done
11. Put it in a cage and continue to ferment for about 30 minutes, then steam it for 15 minutes
12. Steamed and simmered for 3 minutes, then
Tips:no
