How to make dandelion dumplings

Raw materials: about 300g of medium gluten flour, 150ml of water, about 100g of fresh dandelion, 180g of tofu, 100g of egg.

Seasoning: 5g finely chopped green onion, 3g finely chopped ginger, 3g chili powder, ? tsp salt, 1 tsp soy sauce, 1 tsp white pepper, ? tsp pretzel salt, 1 tsp chili oil, 1 tsp chicken broth extract, 1 tsp sesame oil, 15ml green onion oil.

Preparation:

1. Add a pinch of salt to the flour and mix it well, then pour in the water to form a smooth dough, cover with a damp cloth and let it relax for 30 minutes or so.

2. Crack the eggs into a bowl and add a few drops of sesame oil and a little pepper, beat well and then fry into an omelette and then chopped, with a frying pan directly scrambled is also possible.

3. Chop the tofu and fry it in a skillet until golden brown.

4, dandelion choose clean with boiling water slightly blanched, cooled, squeezed out the excess water and chopped, add a few drops of sesame oil and mix well to be used.

Practice:

1, put the egg, tofu and dandelion into the stuffing bowl, add the seasoning and mix well to make the stuffing.

2. When the filling is ready and the dough has basically relaxed, take out the dough and knead it several times to make the surface smoother, and then cover it with a damp cloth and relax it for about 10 minutes.

3. Next, you can make the dough into dumpling skins, wrap the dumplings in boiling water, and cook until the dumplings float, then cook for a while to get out of the pot.