Carrot and shrimp buns

Overview

My wrist is much better now, and I have the energy to make pasta again.

Mix the flour and yeast powder evenly and slowly add water to form a soft dough. No need to knead it very smooth. Cover with damp cloth or plastic wrap and ferment until doubled in size.
Wash the carrots, peel them, and grate them into shreds; soak the black fungus in advance, wash it, and chop it slightly; beat the eggs with salt; cut the dried tofu into small cubes; soak the dried shrimps in cold water for 10 minutes; prepare some fried green onions.
Heat oil in a pot, add eggs and stir quickly with chopsticks. The scrambled eggs do not need to be chopped.
Heat oil in a pan, add fried onion and stir-fry until fragrant.
Add carrot shreds and stir-fry until soft, turn off heat.
Squeeze out the water from the shrimp skin and pour it into the pot. Also pour the chopped fungus and diced tofu into the pot and stir well.
Pour in the eggs and stir evenly, add five-spice powder and salt to taste.
Knead out air bubbles from the risen dough, take an appropriate amount, roll it into a long strip, cut into balls, and roll it into a round dough with a thick middle and thin edges.
Add cold water to the pot, place a damp cotton cloth on the cage, wrap an appropriate amount of fillings, and put it into the pot. Let sit for 20 minutes.
Turn on medium heat, bring to a boil, then turn to medium to low heat and steam for about 20 minutes.