How to make the stuffing of steamed stuffed buns (pork stuffing)?

Preparation materials: 400g of common flour, 2 10g of warm water, 3g of yeast powder, 350g of fat and lean pork (three fat and seven lean), appropriate amount of chives, soy sauce 1 spoon, soy sauce 1 spoon, 2 spoons of sesame oil, appropriate amount of lightly squeezed rapeseed oil, appropriate amount of ginger powder and starch/kloc.

Production steps:

1. Mix the yeast powder and water evenly until the yeast powder melts, add flour, cover with plastic wrap and ferment to twice the size.

2. After the dough is fermented, make stuffing. Add all seasonings except shallots into the meat stuffing, mix and stir, and keep stirring in one direction.

3. Add shallots.

4. Stir well and set aside.

5. The fermented dough is vented and then cut into equal small portions.

6. Take a dough and put the stuffing on it.

7. Press the stuffing with your thumb, and pick it up with your other hand to squeeze out the pleats, as shown in the figure.

8. After all the packages are wrapped, put them in a steamer 15 minutes, then put them in a pot with cold water, put them in a steamer, and steam them after boiling over high fire 10 minutes. Here it is steamed in a ceramic electric oven 10 minute (for reference only). ?

9. Finished product drawing.