Vegetarian dumplings with eggs can be filled with nine vegetables, spinach, greens, beans, carrots, and sauerkraut. Here's how to make eggs with veggie dumplings.

Carrot, fungus, egg and shrimp

The first step: 400 grams of flour, grated carrots, 4 eggs, shrimp, dried fungus, ginger, green onion.

Step 2: Start mixing the flour. Slowly pour a moderate amount of warm water into the flour, and make it into a slightly harder noodle. Next, cover with plastic wrap and let it rest for 1 hour. (It's important to let the noodles rest long enough so that the finished dumpling skins have a good texture.)

Step 3: Soak the fungus in lukewarm water, rinse it, and chop it.

Step 4: Add 1 tablespoon of salt to the chopped fungus and grated carrot, mix well and marinate for 10 minutes.

Step 5: Marinate and dry.

Step 6: Beat the eggs. You can add 20ml of water to the egg mixture so that the scrambled eggs are more tender.

Step 7: Pour a moderate amount of oil into the wok, when the oil is hot, pour the egg mixture into the wok, scramble until the eggs are solidified, then quickly broken, next cool and set aside.

Step 8: Stir together the eggs, chopped ginger, chopped green onion, shrimp, and grated carrot, then add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a pinch of salt, and a pinch of chicken seasoning.

Step 9: Pour the right amount of oil into the pot and heat it up, then put in a few peppercorns and fry them to get the flavor, next fish out the peppercorns and pour the hot oil into the filling.

Step 10: Pour a little more sesame oil into the filling, then mix well, and the dumpling filling is ready.

Step 11: After the dough has risen, remove it from the bowl and knead it on a lightly floured board until the surface is smooth.

Step 12: Roll the dough into long strips.

Step 13: Cut the dough into even-sized pieces.

Step 14: Flatten the cut dough. (This makes it easier to roll out later.)

Step 15: Roll out the dough into a dumpling skin with thin edges and a slightly thicker center.

Step 16: Take the appropriate amount of filling and put it on the dumpling skin.

Step 17: Pinch the dumplings tightly. Wrap the dumplings.

Step 18: Cook the dumplings. Pour a large pot of water into the pot and bring it to a boil. Put the dumplings into the pot and add a tablespoon of salt (the salt will prevent the dumplings from sticking). Keep the lid on the pot until the dumplings are cooked.

Step 10: Strain out and serve.

A few more words

To make this filling, cabbage is best to pick the more tender, heavier in the hand, the vegetable looks fresh, the green part of the leaf is more, so that the filling will be more delicious.