1. Soak the fungus and wash and chop it into minced pieces.

2. Cucumber washed and rubbed into thin julienne.

3. Beat the eggs and scramble them in a pan.

4. Cut the appropriate amount of minced green onion and garlic and spare.

5. Put the cucumber and green onion and garlic rice and eggs together.

6. The fungus is also poured into the filling and then add a variety of seasonings and mix well.

7. Adequate amount of flour with salt and water to live into a soft and hard dough for half an hour.

8. Roll the dough into thin strips, then cut into small dosages.

9. Roll each dumpling into a round shape.

10.Then, put the appropriate amount of filling into each dumpling skin and wrap it up.

11. Pour water into the pot and put the dumplings into the pot to cook, and then put the water three times to cook.