Dumplings stuffed with carrots and eggs

Resistance

Lowering sugar

Protecting eyesight

Digestive

Brain-healthy

Liver-protecting

Arteriosclerosis

Autumn carrots are especially fresh and tender, and they don't cost too much, at 1.5 yuan a catty at the morning market. Catching this right price, I naturally will not be soft, immediately buy a few pounds. Since I ate the carrot-filled dumplings in the restaurant has been on my mind, today must be a beautiful meal. The nutritional value of carrots is very high, carrots have a "small ginseng" called. It is rich in carotene, vitamins, anthocyanins, calcium, iron and other nutrients. Carotene is absorbed by the body can be converted into vitamin A, there is a complement to the role of the liver and eyesight, so often stay up late at work and cell phone party more to eat carrots. Vitamin A is a necessary substance for the normal growth and development of bones, which contributes to cell proliferation and growth, and is very helpful in promoting the growth and development of infants and children. Children eat more carrots eyes bright, strong body. Vitamin A helps to improve immunity and indirectly destroy cancer cells, so carrots also have the effect of cancer prevention. Carrots also help to prevent vascular sclerosis, lower cholesterol, lower blood pressure, can reduce the probability of coronary heart disease. Regular consumption of carrots can also improve the body's macrophage ability to reduce get a cold."

Ingredients

Main Ingredients

5 Carrots

2 Eggs

Medium Gluten Flour 300g

Scallion in Moderation

Side Ingredients

Wine in Moderation

Moderate

Sesame Oil in Moderation

Cooking Oil

Moderate

Salt

1.5 tsp

How to Make Dumplings with Carrot and Egg Filling

1.

First, make dumpling dough. 300g of flour should be added with 150g of water to form a smooth dough, the ratio of flour to water should be 2:1, and the dough should be allowed to rise for 30 minutes. Add a pinch of salt and cooking wine and beat the eggs well. Put oil in the wok, pour in the egg mixture, scramble and set aside.

2.

Wash and shred the carrots. Heat the oil in a frying pan and stir-fry the carrots.

3.

Steamed carrots add fried eggs, scallions, a little salt, sesame oil and mix well, dumpling filling is ready.

4.

Take a piece of dough, divide it into even sized pieces, and roll it into a dumpling skin with thin edges and thick center.

Take a dumpling skin, add the appropriate amount of filling, wrapped into a dumpling, this time to make a thin skin, smaller dumplings

5.

Water in the pot boiled, put in the dumplings, cook until the water boils, tap the water twice, and then cook until the dumplings are all puffed up on the good

6.

Dumplings tastes very delicious, the carrots are soft, not too sweet, a bite of a particularly fragrant! The vegetarian dumplings are even more flavorful than the ones with meat, and you can eat them all the time without getting tired of them.

Carrot and egg dumplings

Cooking tips

Vegetarian dumplings are not easy to wrap, carrots are shredded and cut a few times. If you like, you can also add some vermicelli, more flavorful and more flavorful