1, ready to prepare the ingredients, carrots clean and peeled, with a rubbing into a fine minced standby. The carrots are also a good way to make sure that you have the right amount of water for them.

2. Soak the dried shiitake mushrooms in warm water and squeeze them dry.

3, put more oil in the pan, low heat, add all the carrots, slowly stir fry soft, slightly cool and set aside.

4, eggs into a bowl, add chopped green onion and a little salt, beat, pan more oil, scrambled eggs, scrambled, or with chopsticks scattered into small pieces of spare.

5, the broken eggs into the carrots, fungus, mushrooms, mix well, add salt, sesame oil, pepper (oil), oyster sauce and mix well. Stuffing can be done can start wrapping. (Salt should not be put too much at the beginning, you can try to taste their own adjustments)

Sautéed carrots, carrots can be removed from the angry, sweet taste, this step can not be omitted.

Many vegetables and ingredients with a lot of water will precipitate a lot of water after being put into salt or after being boiled in water, affecting the taste and flavor. The biggest advantage of putting carrots, fungus, shiitake mushrooms and eggs together to make dumplings, besides being nutritious, is that they don't come out of the soup, and are very good for wrapping.

It is customary to cook the dumplings in three batches. If you are afraid of sticking to the bottom, you can add some salt to the water at the beginning. After each boil, open the lid and add cold water to make sure the filling is cooked but the dumplings don't rot.