Raw materials: 2 soaked sea cucumbers;, pork filling; flour; 2 eggs; green onions and ginger.

Accessories: salt, chicken essence, thirteen spices, soy sauce, oil.

and noodles: take the appropriate amount of dumpling flour, and the noodles, covered with molasses twenty minutes.

Dumpling filling

1. First, put the minced meat into the pot, chopped green onion and ginger into it, plus two eggs

2. Rinse the sea cucumber, and put it on the chopping board

3. Along the opening of the sea cucumber, cut it into strips, don't need to cut it thinly

4. Then slice it lengthwise into small pieces, and you don't need to cut it too small

5. Sea cucumber into the pot

Accompanying filling:

Add salt, about 2 spoons. (Taste can be according to personal preference); add a little chicken essence; add a little thirteen spices, to enhance the flavor, in addition to the fishy; add a little soy sauce, to enhance the fresh taste, while adding a little oil; start stirring in one direction;

Note: must be in one direction, no matter whether it is clockwise, or counterclockwise. Stir in one direction from beginning to end, the meat will be tender and delicious. This process takes about 20 minutes. Once the mixture is well mixed, you can start wrapping the dumplings.

Wrapping Dumplings

1. Take a small piece of dough, knead it well and roll it into a thin strip.

2. Cut the dough into equal sized pieces

3. Roll out the dough

4.

3. After you put all the dumplings in, you can still use the bamboo spatula to stir for a while;

4. Then you can cover the pot and wait for it to boil; there's a saying "Boil the skin in a smothered pot, and boil the stuffing in an open pot";

5. So after it boils, you need to add cold water 2 or 3 times to let the dumplings boil 2 or 3 times;

6. Boil 2 or 3 times;

6. When the dumplings are floating at the end, you can fish them out.