Spare ingredients: 500 grams of flour, 2 eggs, carrots 1 root, 5 mushrooms, appropriate amount of soy sauce, appropriate amount of oyster sauce, 3 shallots and 2 grams of ginger;

Production process: Step 1, mix the flour, put the flour into a mixing basin, pour it in several times with warm water, stir it into a flocculent shape, cover it with plastic wrap and let it stand for 30 minutes. In this process, prepare dumpling stuffing;

In the second step, the mushrooms need to be soaked in clear water in advance, then fished out, squeezed out of water and cut into cubes for later use. At the same time, wash the carrots, peel them, and then cut them into small cubes for later use.

Step 3: Knock two eggs into a clean small bowl, stir them evenly, add oil to the pot, heat the oil, pour in the egg liquid, spread them quickly into diced eggs with chopsticks, and take them out after frying;

Step 4, add oil to the pot, add Jiang Mo, stir-fry until fragrant, add diced carrots, stir-fry until fragrant, then add mushrooms, stir-fry water, add soy sauce and oyster sauce, stir-fry for a while, and add appropriate amount of edible oil to mix well;

Step 5, turn off the fire, add eggs and mix well, add pepper and chopped green onion and mix well. The dumpling stuffing is ready and needs to be fully cooled. Move the dough to the chopping board, knead it into long strips, divide it into flour, and roll it into dumpling skins;

Step 6, put a proper amount of stuffing into the dumpling skin, knead it into the shape of jiaozi according to personal preference, add water to the pot, add some salt after the water is boiled, put it in jiaozi, and take it out after cooking.