New Year's dumplings

Speaking of home food, the dumplings are number one. Every year at the beginning of the year, it's called the New Year's Pit, and my family says it's the New Year's Pit, and it's a sign that there's nothing to worry about. It's delicious. It always comes back to me. It's time to pack this dumpling。

Recipe Recommendations

medium-gluten flour 500 grams
warm water 260 grams
Chinese cabbage half a
leek 100 grams
eggs the 4
dried bean curd 2 small pieces
salt appropriate amount
sesame oil 1 scoop
olive oil 1 tablespoon

salty and fresh
cook
an hour
simple

Steps for New Year's dumplings

Flour is mixed with water with chopsticks, which are smoothed into a wet sheet covering for more than 15 minutes。

Eggs are spilled, hot oil is burned, eggs are cut and cooked。

The cabbage is cut to pieces, the water is squeezed out with gauze, and the cabbage is so strong that it must be dried up。

The cauliflowers are ready to wash and cut. Tofu dried to shred. Eggs, cabbage, tofu dry, beetles all in the pot。

With a proper amount of salt, olive oil, perfume, and plaster。

Wake up good-faced, cut into equivalent dumpling agent。

Scrambled into dumplings, slightly thin on the edge。

The dumpling skins were placed on the ground, starting on one side by the side, squeezing towards the other。

The squeezing of the dumplings is covered in the back, and it depends on a few strokes, and it'll be a little smaller because it's bigger. The whole dumpling is moon-shaped。

Squeeze the dumplings and wait for water。

And when the water comes, dumplings boil。

The dumplings are loaded。

Local veggie dumplings。