1 fennel seedling washed and water control, mushrooms and fungus washed and blanched in boiling water, egg washed; ginger with "rub paste" into ginger paste;

2 the wok is hot, pour the peanut oil to 70% heat, eggs beat well, the egg mixture slowly poured into the (pouring with the shovel and constantly stir frying); fennel seedling chopped, mushrooms and fungi dry and then chopped, add the fried egg, ginger paste keep frying into flocculent); fennel seedling chopped, mushrooms and fungus after clutching dry water chopped, into the scrambled eggs, ginger paste, shrimp powder, sesame oil and mix well;

3 add salt to stop mixing (the last addition of salt is not easy to get out of the water too much); basin with flour, a little bit of salt (taste good), add water and smooth dough in several times, covered molasses for 30 minutes or so;

4 will be the dough once again Fully kneaded, rolled into a long strip, cut into small evenly sized doses; wrapped dumplings, can not eat can be frozen.