1. Mix 300 grams of flour with 80 grams of flour, 80 grams of water, 80 grams of clear water, 2 tablespoons of oil, and mix into a dough for 30 minutes. Four-quarters, another one-fifth cold water, and two kinds of dough into soft dough, 饧10 minutes)
2. Prepare Chinese cabbage, fungus, mushroom sauce
3. Mix the cabbage, fungus, mushroom sauce and the seasonings in the table together and set aside (mix it as you usually do with the filling)
4. Put the mixed noodles into a fresh-keeping bag for 30 minutes
5. Dough rubbing
6. Administer
7. This agent should be rolled into the same thickness, the surface must be very small (not the thick side in the middle), the skin should be thinner, and the filling should be thinner.
8. As shown in the package
9. Pinched into lace
10. The baking pan does not need to be oiled, it is cooked directly, covered with the lid, and the heat is low throughout the process, and both sides are mature
11. Stand up for a while, and the stuffing is cooked, it's ready
12. Finished product
Tips:The fillings can be matched by themselves. When brazing, be sure to cover the pot, so that it is easy to cook, and the heat is small throughout the process.
