Dumplings are one of the most common national staples, with a variety of fillings and nutrients.

How to Make Vegetarian Dumplings with Carrot Filling

1

Wash and peel the carrots, rub them finely, add salt according to the amount of carrots, and marinate them until the water comes out.

2

While pickling, open and scramble the egg. (Into the pan quickly slide the egg, solidification broken a little easier to wrap the filling.)

3

Waiting for the egg to cool the gap, chopping green onions and ginger.

4

Scrambled eggs when slightly cooled into the chopped green onions and ginger and shrimp.

5

Scratch the water from the pickled carrots and reserve the water for the noodles.

6

And then the giorgio chopped the shredded radish, easy to wrap the filling.

7

Put the chopped radish into the egg pot.

8

Use the water from the pickled radish to make flour. I put an egg in the flour so that it is less likely to break the skin and tastes more al dente.

9

Knead the dough until it is three times light, cover it up and let it sit (the longer you let it sit, the more shapely it will be when you wrap the dumplings).

10

Seasoning: first into the sesame oil and mix well (to prevent further soup), and then put the right amount of salt clockwise and mix well. (Shrimp skin itself has a salty flavor, the amount of salt is appropriately reduced, eat the taste of heavy can be ignored. However, it is recommended to eat less salt.)

11

Knead the dough, pull out the dosage, roll out the skin

12

The next step is to start wrapping the dumplings, and after wrapping them up, you can start cooking them