Wild dumplings
By VicentaLakin
I bought wild vegetables, we called Korean food, and I don't know their real name, but they're green, and the red ones are veggies, and on Sunday they see an old lady selling veggies and ask for a dollar and a stack of dumplings. Mom used to pull out this dumpling, I thought it tasted so good that I had the chance to wrap this dumpling again。
Recipe Recommendations
- wild vegetables 600 grams
- eggs of 3
- dried bean curd 5 pieces
- flour 500 grams
- water 200 grams
- salt 1 teaspoon
- edible oil 2 tablespoons
- spiced powder 1 spoon
- sesame oil 15ML
- salty and fresh
- cook
- an hour
- simple
Steps for Wild dumplings
1
Vegetable water, eggs cooked, all the crumbs shredded, added to the sauce, the amount of the sauce added to the flavor, and made good。
2
Watered and softened the face, so that the face could wake up, the strips could be cut into the same size agent and the dumpling skin。
3
Packed dumplings。
4
The water will burn, some salt will be put down and dumplings will be less sticky。
5
As long as it's ripe, it's good to see that the thickness of my skin is in control of the time to cook. It's usually the first time I've had my water boiled with cold water。