1. Prepare appropriate flour in advance.

2. Add warm water to the flour little by little, and use force to make the flour into small snowflake-like flakes. Then knead the flour flakes into a ball and cover it with a damp cloth. After waking up for half an hour, Knead it smooth.

3. Peel the carrot and grate it into thin strips.

4. Then add some oil to the pot, fry the carrot shreds until soft, and set aside.

5. Crack the raw eggs, pour them into the pot and stir-fry until they become diced. Turn off the heat and add the green onions and stir-fry evenly.

6. Put the fried carrots into the diced eggs, add an appropriate amount of salt and five-spice powder, mix and the filling is ready.

7. Knead the risen dough into a uniform strip, and then cut it into small batters of uniform size with a knife.

8. Liangpi.

9. Put the stuffing into the dumpling skin.

10. Make a small plate shape with your right hand, pinch the edge of the dumpling with your left hand, and knead it into small pleats, and the dumplings are ready.

11. Put an appropriate amount of water in the pot. When the water boils, pour in the dumplings. After the water boils, add a small plate of cold water 3 times each. After boiling again, you will see that the dumplings have already emerged from the water. Turn off the heat and use Just pick up the dumplings with a slotted spoon.