Dumplings stuffed with carrot and fungus
By VicentaLakin
Recipe Recommendations
- carrots 300g
- fungus 100g
- green vegetables appropriate amount
- flour appropriate amount
- oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
Steps for Dumplings stuffed with carrot and fungus
1
Peel and rub the carrots into thin threads and chop them into pieces.
2
Soak and wash the fungus and chop it.
3
Beat the eggs, pour them into the pan and stir-fry, stir-fry until small dices, turn off the heat, add chopped green onion and stir well.
4
Then put the oil in the pan, stir-fry the shredded carrots until soft, and serve for later use.
5
Put the stir-fried carrots into diced eggs and fungus, add appropriate amount of shredded green vegetables, salt, and five-spice powder, and mix well to make the filling.
6
Add warm water to the flour bit by bit, beat the flour into snowflake wadding by hand, then knead the flour wadding into a ball, cover it with a damp cloth, wake it up for half an hour, and knead it smoothly.
7
Knead the dough into an even long strip, and then cut it into small dough of uniform size with a knife.
8
Roll it into dough.
9
Put appropriate amount of stuffing on the dumpling skin.
10
Make a small bowl with your left hand, pinch the edge of the dumpling with your right hand, and squeeze it into small folds. The dumplings are ready.
11
Put appropriate amount of water in the pan, pour the water into the dumplings, wait for the water to boil, and then add small bowls of cold water three times respectively. After boiling again, you can see that the dumplings have surfaced to the surface. Turn off the heat and use a colander to remove the dumplings.Dumplings stuffed with carrot and fungus Make Tips
When frying carrots, you must stir-fry until the oil is yellow and bright. Only in this way can the carotene be released to the greatest extent.