Accessories mushroom 100g? Auricularia auricula 100g? 4 eggs

8 grams of seasoning and salt? 2 tablespoons olive oil? Fresh shell dew 1 spoon? 260 grams of water

The method of vegetarian stuffing in jiaozi Dumpling stuffing: 400g of leek yellow, 0/00g of mushroom 1 00g of fungus100g, 4 eggs, 2 tbsp of olive oil, 8g of salt, and 0/tbsp of fresh shellfish sauce.

Dumpling skin: 500 grams of high-gluten flour and 260 grams of clear water.

Add 2 tablespoons olive oil to the pot, break up 4 eggs, pour in, stir fry with chopsticks, and then let it cool for later use.

2. Chop the leek, soak the fungus and mushrooms, wash them and cut them into thin slices.

3. Then put it into scrambled eggs and mix well, so that the oil can wrap the leek (salt and scallop sauce should be mixed until the dumpling skin is rolled up to avoid the leek coming out prematurely).

4. Add 260 grams of clear water and flour to 500 grams of high-gluten flour, and then cover it with a wet cloth to make dough for half an hour.

5. Cut a piece of dough and roll it into a cylinder, and then cut it into the same size.

6. flatten a small dose, and then roll it into a dumpling skin with a thick middle and a thin edge by a circular method.

7. At this time, add salt and scallop sauce to the stuffing and mix well, then start wrapping jiaozi. Put more stuffing on the rolled skin and leave the edge.

8. Then fold the dumpling skin in half and knead it according to your own method (some people say that jiaozi doesn't want samples, but rubs it back and forth for three times, just to firmly knead the dumpling skin to prevent the stuffing from leaking when cooking).

9. Boil the water, put it in the jiaozi, cover it and cook for 1-2 minutes, then take it out.