Cream dumplings
By VicentaLakin
Recipe Recommendations
Steps for Cream dumplings
1
Flour and cold water are torn into softer faces, covered with film for half an hour. (This time of year can prepare the material.)。
2
Slice clean bellies。
3
A little bit of oil in the frying pan to blow the eggs apart。
4
Put the cut cranium and the cold eggs in a bowl. (A little bit more oil when the eggs are made, so I don't put any more oil in the plating, and relatives can add a proper amount of oil to their preferences.)。
5
Put a little salt in it。
6
Scratch the nice, loose face into a smooth face... and cut it into three pieces。
7
Take a round bar。
8
Cut into a flat agent。
9
Spray the powder into flat circles。
10
It forms a thinr dumpling on the middle edge (the middle thick spot avoids crushing the bottom of the dumpling when it is wrapped)。
11
Put the pie in the dumplings and start packing。
12
Squeeze the edges as you like。
13
Packed。
14
The water in the pot opens up the dumplings that are packed and boils them, and the water continues to boil for 30 seconds。
15
Splendid。
16
Eat。