Ingredients: 500 grams of flour, Chinese cabbage, broken Sophora japonica, radish, onion, vermicelli, mushrooms, eggs.

Step 1: soak the mushrooms and vermicelli in water in advance for about an hour. Next, prepare a small bowl of clean warm water, add a little sugar and 3 to 5 grams of yeast and mix well for later use.

Step 2: Prepare a clean basin, first pour 500 grams of flour, then pour the yeast water (250 grams of yeast water) in front, and stir evenly with chopsticks. If there is not enough yeast water behind, add a small amount of water several times and stir while adding.

Step 3: Stir until the dough is flocculent, then knead the dough into smooth dough with moderate hardness, and then cover the plate for later use.

Step 4: Next, start making stuffing! First clean the ingredients that need to be cleaned, then prepare a clean pot, boil some boiling water, throw the cleaned cabbage and radish vegetables into the pot, blanch them until soft, take them out, cool them and dry them. Then cut the cabbage and radish into fine powder, the soaked mushrooms into fine powder, the soaked vermicelli into fine powder, the onion into fine powder, and the Sophora japonica for later use.

Step 5: Put all the ingredients cut in front into a clean basin, add a proper amount of cooking oil and mix well to lock the water.

Step 6: Prepare a clean small bowl, beat in two eggs and beat into egg liquid. Then, take the hot oil out of the pan, pour in the egg liquid, fry it into golden scrambled eggs, and pour it into the basin. Add a proper amount of salt and a spoonful of oyster sauce, and continue to stir evenly. This is a light and delicious taste. If you like heavy flavor, you can also add spice powder such as pepper and soy sauce.

Step 7: When the stuffing is ready, you can take out the dough, knead it into smooth dough again, knead it into strips with uniform size, and then cut it into small dough with uniform size.

Step 8: Take a small dough and simply round it, put it on the chopping board and flatten it, then roll it into a round dough with thick middle and thin edges.

Step 9: Add a proper amount of stuffing and rub it with your forefinger and thumb. You can simply seal it and knead it into a round bag.

Step 10: Wrap it all up and put it on the oiled steamer. Add 50-60 degrees of hot water to the steamer in advance, and it will wake up in about 30 minutes, with 65438+ 0.5-2 times of the original, which proves that it is done. You can steam the package directly when you wake up. After the water is boiled, steam it on medium heat 15 minutes, and then stew it for 3 minutes after turning off the heat. The big and fat vegetarian stuffing set meal is ready.