Main Ingredients

Flour

400g

Amaranth

400g

Eggs< /p>

4 pieces

Accessories

Cooked rapeseed oil

50g

Salt

Appropriate amount

Light soy sauce

5g

Pepper powder

2g

Chives

3 roots

Steps

1. Ingredients: amaranth, eggs, 400 grams of flour

Accessories: cooked rapeseed oil, salt, pepper, coriander Onion, light soy sauce, and 200 grams of dough water

2. Add water to flour and knead into a smooth dough, cover and let rise for 30 minutes

3. Beat the eggs and mix well, use a pan Fry into pieces, use a wooden spatula to cut into small dices, scoop them up and cool them thoroughly, wash and mince the chives

4. Wash the amaranth, blanch it in boiling water in a soup pot until soft and scoop it up

5. Remove from cold water, squeeze out the water and chop into pieces

6. Add the eggs to the amaranth, add light soy sauce, pepper, and chives and mix well

7. Add until cooked Mix the rapeseed oil evenly and let it sit for a while to absorb the flavor. Add salt and mix evenly when wrapping.

8. Knead the risen dough again, roll it into long strips, divide it into small pieces and flatten it.

9. Roll out into small dumpling wrappers that are thick in the middle and thin on the edges (the wrappers of dumplings with vegetarian fillings are rolled out slightly thicker, so that they are less likely to break when cooked, because the wrappers are easy to spread when cooked)

10. Add stuffing

11. Wrap into dumpling shape and dip the bottom into dry starch

12. Let it sit for a while and cook

13. Stock pot Add cold water and bring to a boil over high heat, add a little salt to the dumplings

14. Bring to a boil over high heat, add some cold water and bring to a boil again, wait until the dumplings swell and float to the surface and become shiny