1. Blanch the alfalfa vegetable with water, wring out the water, chop the ham and use it for later use. Beat the eggs. After the oil is hot, pour the egg liquid and stir quickly with chopsticks. Put the three ingredients into the container, add salt, the flavor is very fresh, the chicken essence, and the oyster sauce are mixed evenly.
2. Make the noodles half an hour in advance, knead the noodles until the surface is smooth, and then put them in a clean plastic bag and put them in a shame. Just make the dough softer to the touch, then knead it on the chopping board and sprinkle it with flour to prevent sticking.
3. Put the filling in the middle of the dumpling wrapper and the two sides of the wrapper correspond to the edges, then press with two hands, and the fat dumpling will be formed.
4. As the skins were a bit big, the dumplings made were also big, and one person made twelve.
5. Boil the water in the pot, add some salt, put in the dumplings, cover and boil, the vegetarian dumplings can be out of the pot in two or three minutes
Tips:The noodles for making dumplings must be softer to be delicious. The dumpling filling tastes slightly salty and it will be just right when cooked. If it is steamed dumplings, it should be lighter.
