I. Preparation materials:

500 grams of flour, water, 1000 grams of bok choy, 150 grams of hydrated shiitake mushrooms, 100 grams of dried tofu, 4 eggs, 50 grams of minced green onion, 1 gram of refined salt, 5 grams of pepper, 15 grams of sugar, 15 grams of monosodium glutamate, 50 grams of sesame oil, 150 grams of refined oil.

Two, production method:

1, dumpling skin:

1.? Put 2/3 portion of the medium gluten flour into a container, dig a groove with your hand, then pour in the water slowly while grasping and pinching the flour vigorously to knead the dough;

2.? Sprinkle the remaining 1/3 portion of medium gluten flour on the table, place the dough on the table and knead vigorously back and forth until the surface is smooth.

3.? Using a vegetable peeler, cut the dough into several pieces and roll them into strips about 2 centimeters in diameter.

4. Using a vegetable peeler, cut the dough into 2-cm pieces, then press each piece into a disc with the palm of your hand. Using a rolling pin, rotate it in a clockwise direction and slowly shape it into a dumpling skin that is about 7 cm in diameter.

2. Dumpling filling:

1. ? Wash the vegetables, cut into fine, with refined salt marinade, squeeze out the water, mushrooms, dried tofu are cut into fine grains, eggs knocked into a bowl, add refined salt and stir into the egg liquid;

2. frying pan on the fire, into the refined oil is hot, poured into the egg mixture evenly fried, up to the pan and cooled, chopped, add vegetables, mushrooms, dried tofu granules, and add the end of the scallion, refined salt, pepper, sugar, monosodium glutamate (MSG), Add chopped green onion, salt, pepper, sugar, monosodium glutamate, sesame oil and mix well.

3. Use the adjusted dumpling skin to wrap the dumplings with the appropriate amount of filling.

Three, cooking dumplings:

Bring the water to a boil, put the dumplings into the pot, and use the back of the spoon to gently stir the dumplings in a clockwise direction to prevent them from sticking to the pot. When the water comes to a boil, add cold water 3 times and boil it. After boiling, all the dumplings will float to the surface of the water, and then they will be ready for cooking.