How to make leek buns

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  1. Soak the vermicelli in warm water in advance.

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  2. Add yeast to flour and mix well, mix with warm water of about 30 degrees to form a smooth dough, and let it stand Let it rise for twenty minutes, knead again, cover the pot with plastic wrap and leave it in a warm place to ferment.

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  3. Once the dough has fermented to twice its original volume, it is ready.

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  4. Poke a few holes to let out the air inside.

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  5. Knead again into a smooth dough.

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  6. Remove the soaked vermicelli, drain and chop into pieces, fry the eggs and chop the leeks., add oil, salt and very fresh soy sauce and mix into filling.

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  7. Divide the kneaded dough into portions of about 40 grams.

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  8. Roll out the bun skin.

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  9. Wrap in the filling and start taking the pleats with your right hand.

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  10.Press the filling with your left thumb and turn your right hand in a circle to continue taking the pleats.

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  11. Packaged.

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  12. Wrap all the buns in turn.

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  13. Add cold water to the pot, cover with a wet cage cloth, put the buns in, turn on high heat, water After boiling, continue steaming for fifteen minutes.

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  14.The buns are out of the pot!