1. Pour the flour into the bowl, mix the yeast in warm water, pour into the flour, slowly add water to knead the dough
2. Knead into a smooth dough
3. Ferment in a warm and humid place
4. Prove to double the size, take out and cut into small dough
5. This is the leftover stuffing for making dumplings (mix shepherd's purse, minced meat, cooking wine, salt and mix well)
6. Baozi
7. Take it out after steaming on high heat for 15 minutes
Tips:If you add minced pork belly to the shepherd’s purse filling, you don’t need to add salad oil. Because I don’t eat fatty meat, I basically add lean meat. If it’s lean meat, add some oil, otherwise the filling will be very dry.
