Ingredients: 500g flour, Chinese cabbage, radish, onion, vermicelli, mushrooms and eggs.
Step 1: Soak the mushrooms and vermicelli with clear water in advance, and soak them 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 mix well with chopsticks. If there is not enough yeast water in the back, add a small amount of water in several times, and stir while adding.
Step 3: Stir until the dough is flocculent, then knead the dough into a smooth dough with moderate hardness, and then cover it with a 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 they are soft, fish them out, and dry them after cooling them. Then cut the cabbage and radish into fine pieces, the soaked mushrooms into fine pieces, the soaked vermicelli into fine pieces, and the onion into fine pieces.
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 moisture.
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 also pour it into the basin. Add a proper amount of salt and a spoonful of oyster sauce, and continue to stir evenly for later use. This is a light and delicious taste. If you like a heavy taste, you can also add pepper, soy sauce and other spice powder.
Step 7: When the stuffing is ready, you can take out the dough, knead it into smooth dough again, knead it into long strips with uniform size, and 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, and then roll it into a round dough with a thick middle and a thin edge.
Step 9: put a proper amount of stuffing and knead it with your index finger and thumb. You can simply seal it and knead it into a round bag.
Step 10: Wrap it all up and put it on a greased steamer. Add 50-60 degree hot water to the steamer in advance, and it will wake up for about 30 minutes. It will be proved that it is ready when it becomes 1.5-2 times the original size. When you wake up, you can steam the package directly. After the water is boiled, steam it for 15 minutes on medium heat, and then stew it for 3 minutes after turning off the fire. The big and fat vegetarian stuffing package is ready.