I, and the noodles

1, cut the carrot into small pieces and put it into the steamer to steam until soft, the time is about 15 to 20 minutes.

2. Put the steamed carrots into the cooker and puree them, then put them into the flour. The ratio of carrot puree to flour is 1:5.

3. Mix the carrot puree with the flour, add the right amount of water or carrot juice and knead it to form a light dough, and let it rise for 15 minutes.

Second, mix the filling

4, using the time of the molasses we mix the filling. First of all, peel the carrots and rub them into thin julienne strips, then put oil in the pan, when the oil is hot, fry the carrot julienne strips to soften them, and then put them aside.

5, will be beaten eggs, pour into the pan slippery scrambled, scrambled into small dices after turning off the fire into the green onion stir-fried well.

6, and finally we fried carrots into the egg diced, add the right amount of salt and mix this filling is ready.

Three: Rolling out the dumplings

7: Knead the dough into a long, even strip, then use a knife to cut it into small, even-sized pieces, and press the small pieces of dough into a round cake.

8: Roll out the dough.

9. Wrap the dumplings.