Ingredients?

2 carrots

Two dried squids

Six dried mushrooms

Salt Appropriate amount

Appropriate amount of oil consumption

About one and a half kilograms of dumpling skin

How to make carrot, squid and dumpling fillings?

Soak squid and shiitake mushrooms Cut into small dices as shown in the picture, and chop green onions.

Use a tool to shred the carrots and then chop them into small pieces with a knife. (I hate cutting carrots the most. I feel like cutting carrots is torture without tools.)

Put oil in a pot and heat it up.

Add chopped green onion

Add mushrooms

Add squid

Add carrots and stir-fry

Add appropriate amount of salt

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Consumption of more oil

A little chicken essence

Fried carrot and squid filling

Finished product, I was pressed for time and only made this pattern.

Beautifully arranged!

Tips

After wrapping, I usually steam the dumplings. The next time you want to eat them, they can be steamed and hot. Use Laoganma (flavored chicken fat) (section) Add some light soy sauce to make a dipping sauce for dumplings, which is especially delicious.