Main Ingredients
Flour
Amount
Cold Water
Amount
Pork Filling
500g
Seaweed
80g
Eggs
2
Soaked Fungus
80g
Steamed Chives
250g
Accessories
Minced Scallions
Minced Onion
Minced Chives
250g
250g
Accessories
Minced green onion
Minced ginger
Amount
Maintaining wine
Amount
Soy sauce
Amount
Pepper
Amount
Pepper powder
Adequate
Oyster sauce
Amount
Salt
Amount
Sugar
Amount
Chicken essence
Amount
Sesame oil
Amount
Steps
1. Add the flour with the cold water and a pinch of salt and mix it into a dough, let it wake up for a while
Steps
1. Form a dough, slightly wake up for a while
2. Knead again until smooth and moist, cover with a damp towel to wake up
3. Dry seaweed add cooking wine and warm water in advance to soak softly and then drained, cut into small dices, fungus in advance to soak
4. Scramble the eggs and turn off the heat, chopped in a pan with a spatula, and allow to cool. Add the chopped leeks to it and mix it, so that the leeks are coated with the oil in the scrambled eggs, and the mixture will not be easy to get out of the soup.
5. Pork filling add ginger, soy sauce, sugar, salt, pepper, pepper, cooking wine, chicken powder and stir in one direction, and then add oyster sauce and stir
6. Add chopped green onions, sesame oil and stir well
7. Add eggs, leeks, seaweed, and chopped fungus and stir well
8.
9. When all the dough is wrapped, cook it.
Tips
1. When soaking the seaweed, add some cooking wine or yellow wine to remove the fishy freshness.
2. The cut side of the leek is coated with oil from the scrambled eggs, which makes it less likely to come out of the soup when mixing the stuffing.