Zucchini egg filling, carrot and cabbage filling, leek egg filling, carrot egg filling.

Main ingredient: 500g flour.

Accessories: 500g leek, 250g egg, 100g apricot mushrooms, 150g tofu, 35g minced ginger, 15g five-spice powder, one tablespoon oyster sauce, one tablespoon chicken juice, 50g olive oil, a little salt.

Steps:

1: Liven the flour with warm water to form a soft and firm dough, cover with plastic wrap.

2, boil water with kakegai, let cool and set aside.

3, live into red dough.

4, leek wash and dry.

5, scrambled eggs standby.

6, apricot mushrooms and tofu chopped and standby, tofu fried in oil.

7, leeks after drying chopped plus apricot mushrooms and tofu crushed. Minced ginger, put oyster sauce chicken sauce, five-spice powder olive oil and stir, salt don't rush. Wait for the package and then put a little salt. Chives will not be salt brake out of water.

8, white dough rolled long, red dough rolled into a sheet, wrapped around the white dough, and then rolled to a long strip, cut when appropriate.

9. The dumplings are ready, and the water in the pot is boiling. The first thing you need to do is to get your hands on a pair of dumplings. The pot opens and points once cool water, and then opens and points once again, and then opens can fish dumplings, vegetarian dumplings on the point of two water. The meat filling is to be ordered three times water.

10, cooked dumplings.