Formula and manufacturing method of steamed dumpling with double-decked crusts

This unique invention is related to a formula and a manufacturing method of a steamed dumpling with double-decked crusts. The formula of its internal crust layer of cold wheat flour comprises medium flour, gel and modified starch which forms a partition to separate the stuffing juice thereof and prevents the stuffing juice from permeating into holes to destroy the crust and cause damage to products. The external crust layer is added with medium flour to manufacture the leavened dough crust which provides the upright-standing degree and steam-resisting property of steamed stuffed buns when frozen steamed stuffed buns are defrosted and reheated for sale to eat. By utilizing the different rolled thickness of double-decked crusts to carry out the composite forming, the taste of leavened dough steamed stuffed buns can be accomplished as well as the juicy steamed dumplings products filled with minced meat and gravy can be provided.