As the saying goes, nothing tastes better than dumplings, and in our northern part of the country, dumplings are a frequently eaten noodle dish. They say it's not a family that doesn't come into a family, and our whole family has one ****ing thing in common, and that's that they all love dumplings, so our family is thunderstruck that we have dumplings at least once a week. Different seasons have different vegetables that can be used as fillings, and this is the fall, when the carrots are ripening, so the most common dumpling filling in our family is the carrot, egg and fungus dumpling filling.

Carrots contain a lot of carotenoids and vitamins, which have the effect of clearing the liver and improving eyesight, protecting the retina, and reducing eye fatigue and dryness. In addition, carrots also have a strong immune system, which can enhance the body's resistance to colds and flu. This carrot, egg and fungus dumplings is a vegetarian dumplings, but eating can be better than the meat filled with a lot of delicious, especially with these three ingredients together is a perfect match, every time you pack this filling dumplings, the child can eat 30, I was afraid of the child eaten.

Required ingredients: carrots, fungus, eggs, scallions, salt, sesame oil, cooking oil, pepper, flour, water

Step 1: carrots clean, cut the bar, fungus in advance to soak, remove impurities, scallions chopped eggs into a bowl and beat well into the egg liquid.

Step 2: Add cold water to the pot to boil, and then into the carrots and fungus, respectively, blanch to the raw, fish out a little cool, respectively, the carrots and fungus chopped.

Step 3: Heat oil in a wok, pour in the egg mixture when the oil is cooked, stir-fry until the egg mixture is cooked, mash and crush, and set aside.

Step 4: Prepare a pot, put in the fungus, carrots, chopped eggs and green onions, sprinkle in the right amount of pepper, pour in the right amount of salt, sesame oil, cooking oil, stir evenly into the dumpling filling.

Step 5: Prepare another clean bowl, pour in the appropriate amount of flour and water, stir into a flocculent, pour on top of the panel, knead into a dough.

Step 6: Knead the dough into a long strip, cut it into dosage pieces of about the same size, and roll the dosage pieces into round dumpling skins.

Step 7: Take the filling and put it in the center of the dumpling skin, pinch it tightly and wrap it into a dumpling shape.

Step 8: Add cold water to the pot and bring to a boil. Add the dumplings, bring to a boil over high heat, remove the lid, and continue to cook until the dumplings have a full belly, then remove from the pot and serve.