Crystal Pack

Gradually pour cold water into the flour, stir with chopsticks until it forms a flaky mixture, knead into a smooth dough by hand, cover with plastic wrap, and let it rest for more than 20 minutes.

Wash the small bok choy and blanch it in boiling water for about 1 to 2 minutes.

Scoop it out and soak it in cold water for a while, squeeze out the water by hand, and chop it on the cutting board.

Wash and peel the carrots, then grate them into fine shreds.

Crack the eggs into a bowl, add a little salt and stir evenly. Pour cooking oil into a pan and heat it, then pour in the egg mixture and scramble it.

Add the shredded carrots and stir-fry for about 1 minute.

Pour out the shredded carrots and eggs, and cut them a little.

Put the rapeseed, eggs, and carrots into a container, add chopped green onions, oyster sauce, salt, five-spice powder, and chicken essence, and mix evenly to make the filling.

Knead the risen dough a few more times, divide it into small portions, and roll it out into slightly thinner dough sheets.

Put the filling in and pinch into small buns, then place them in the steamer basket.

Bring the water in the pot to a boil and steam for 10 minutes.

Finished product image.