1. Wash the rapeseed and drain the water
2. Soaked shiitake mushrooms and black fungus minced
3. Chop the rapeseed, put a spoonful of salt, mix well, marinate the excess vegetable juice
4. Old Beijing’s snacks-row forks, put them in a bag and crush them with a rolling pin
5. Put the dried rapeseed, black fungus, shiitake mushrooms, and skewer in the basin, and then scoop two spoons of scallion and ginger deep-fried oil, and sprinkle some salt according to the taste
6. Mix well
7. Decide the amount of flour according to the consumption
8. Add appropriate amount of water and 1 gram of salt to knead into a smooth dough, and then cover the lid for about 30 minutes. It is best to prepare the dough before the filling, and use the 饧 noodles to complete the filling
9. Put the good dough on the table and knead it into a long thin round strip by hand
10. Cut into small pieces of uniform size and roll out into round skins with slightly thin edges
11. Pinch or squeeze into dumplings according to your own preferences
12. After the water in the pot is boiled, add a proper amount of dumplings and push the water along the side of the pot with a spoon to prevent the dumplings from sticking. After the water is boiled midway, add cold water twice.
13. Dip some vinegar and chili oil when eating to enhance the flavor and appetite
Tips:Pai Cha is a kind of deep-fried snack in old Beijing. Because it contains a lot of oil, don’t put more oil in this vegetarian dumpling. In addition, the ginger and scallion oil is also fried in advance. The method is very simple. Finely chop the green onions and fry them into a frying pan over a medium-low fire to get a fragrance. You can store them in a pot after cooling. Spoon two spoonfuls of stuffing to increase the fragrance.
