1. Soak the fungus first
2. Pour boiling water into the flour and stir it into a flocculent
3. After cooling, add a little bit of cold water to form a soft dough, cover it, leave it alone, just leave it there.
4. Prepare rapeseed at this time. The rapeseed grown at home has grown a bit bigger. Take the outer large leaves and wash them (the rapeseed will be cooked separately)
5. Boil it in a pot of boiling water
6. Fished out cold water
7. Cut into sections and put in the mincer
8. Stuffed in 10 seconds, super convenient
9. The crushed fillings are dried and put in a basin
10. Boil the soaked fungus for a few minutes
11. Rinse with cold water, then chop
12. Two eggs
13. Stir-fried and chopped
14. Add fungus and eggs to the pot filled with rapeseed, add scallion, ginger, oyster sauce, light soy sauce, salt, cooked soybean oil
15. Mix well and serve
16. The child didn’t eat shrimp skins, so I first baked two pieces without shrimp skins, and then I grabbed a handful of unsalted shrimp skins and added them to the filling.
17. The dough is very soft and sticky. You can put some oil on your hands during operation
18. Divide the dough into small doses
19. Take a potion and press it down slightly without rolling pin. The noodles are very soft. Just press it with your hands.
20. Put in the right amount of stuffing, I pack a lot of stuffing
21. Wrap it up, it’s okay to omit a little stuffing
22. Brush the pan with oil and put in the wrapped pie
23. Turn while pressing with your hand, and be careful not to touch the bottom of the pot with your hands to prevent it from being scalded
24. Press the good pie and bake it on medium-high heat, because the filling is cooked and the noodles are also blanched, it is easy to cook
25. Turn it over after one side is golden, and both sides are golden.
26. Look, the stuffing is big and soft, it's so thin that it's translucent, and it's delicious.
Tips:All the preparations can be done the night before, just don't add seasoning to the filling, just get up early the next day and mix it.
