1. Add the chopped mushrooms to the minced meat, fried eggs, minced green onions, add soy sauce, salt and MSG. Remember to put a little oil here so the dumplings don't shrivel.

2. Stir evenly. I usually fry a little in the pot to see if the taste is enough. I think this method is good. Hee hee a little saltier than normal. Well, it’ll be fine just like this, just start wrapping it up

Ingredients: 400 grams of pork meat, 100 grams of fresh mushrooms, 300 grams of dumpling powder;

Seasoning: one egg, Appropriate amounts of ginger, green onions, pepper, light soy sauce, sesame oil, chicken powder, starch, and cooking wine;

Dipping sauce: appropriate amounts of garlic, ginger, light soy sauce, vinegar, sesame oil, and chili oil.

Specific steps 1. Fillings:

1. Chop the pork into minced meat, add a little starch and mix well, then add an appropriate amount of salt, light soy sauce, cooking wine, chicken powder, Add sesame oil, pepper, and an egg, then stir thoroughly in one direction, cover with plastic wrap and marinate for about 20 minutes;

2. Wash the mushrooms and cut them into pieces, and cut the ginger into pieces. Cut green onion into flowers;

3. Add shiitake mushrooms, minced ginger and chopped green onion into the marinated minced meat, and continue to mix in one direction;

2. Make dumplings:

1. Add an appropriate amount of boiling water to the dumpling powder, stir it into snowflakes with chopsticks, then add a little cold water (the ratio of cold and hot water is about 1:9) and knead it into a smooth dough, and cover it with plastic wrap. Ten minutes;

2. Place the dough on a floured board and knead it into strips, then divide it into even small portions;

3. Sprinkle a layer of flour on the small dough and flatten it into a small round cake;

4. Roll the rolling pin with one hand, hold the edge of the small round cake with the other hand and rotate it, and roll it into a dumpling with a thick middle and a thin edge. Wrap;

5. Put the mixed filling into the center of the dumpling wrapper and wrap it into dumplings.

3. Fry the dumplings:

1. Put an appropriate amount of water in the steamer, place the dumplings on the steaming plate, cover the pot, and steam over high heat for 8 minutes; < /p>

2. Put oil in the pan, add the steamed dumplings, and fry them over low heat until three sides are golden;

4. Dip the sauce:

Cut the ginger and garlic into small pieces, add an appropriate amount of salt, light soy sauce, vinegar, sesame oil, and chili oil, and mix well.

1 Chop the pork into thin fillings, wash the cabbage and cut into thin fillings, tear the mushrooms into small florets, blanch them in hot water and chop into fine fillings.

2 Chop green onions and ginger into small pieces and set aside.

3 Pour half a cup of water into the pork filling, and use chopsticks to stir in one direction.

4 Add pepper powder, refined salt, monosodium glutamate, soy sauce and vegetable oil into the meat filling and stir evenly.

5 Add the mushroom and cabbage fillings to the meat filling, mix well, and the dumpling filling is ready.

6 Add an appropriate amount of flour, add water and mix into a smooth dough, let it rest for 20 minutes.

7 Take a small piece of dough, roll it into a long strip, and then break it into small pieces.

8. Roll the small dough into a round shape and flatten it, then roll it into a small pancake.

9 Place dumpling filling in the middle of the small pancake and wrap it into dumplings.

10 Wrap all the dumplings.

11Put an appropriate amount of water in the pot to boil, add the dumplings and cook.

12

Take out the dumplings and start eating.