Main ingredients: 300g high gluten flour, 3 eggs, 4 dried shiitake mushrooms, 5 slices of cabbage.
Accessories: moderate oil, salt, five-spice powder, pepper, mushroom powder, green pepper half, red pepper half, 1 hairy onion.
1, dry shiitake mushrooms soaked in cold water in advance;
2, flour into the pot;
3, add the right amount of cold water to knead into a dough, covered with plastic wrap molasses half an hour or so to use;
4, cabbage core, eggs, scallions are ready;5, egg beaten, into the oil pan, stirred into pieces, and cooled to use;
6, shiitake mushrooms, cabbage, scallion Chopped minced;
7, put all the ingredients into the egg pot, mix well can be, taste the saltiness to decide whether to add salt;
8, take out the dough on the flour board, friction long strips, cut into evenly sized small doses, rolled into a slightly thinner edges, the middle of the skin is slightly thicker; take the appropriate amount of filling in the round skin;
9, use your own method or your own way of wrapping the dumplings;
10, when the water boils, put the dumplings into the pot, use a spoon to turn the water along the edge of the pot, on the way to the hot water boiling water twice, the dumplings can be quickly fished up.