Carob and Egg Dumplings

Carob and Egg Dumplings

1. Prepare the right amount of beans and eggs.

2. Chopped beans.

3. Beat the eggs.

4. Pour vegetable oil into the wok to heat up, pour in beaten eggs and fry them until they are cooked. Into pieces.

5. With the bottom oil left in the wok, pour the chopped beans and stir fry until 8 mature.

6. Mix the fried snap beans with the eggs. Sprinkle an appropriate amount of thirteen incense.

7. Pour in an appropriate amount of star anise powder.

8. A moderate amount of refined salt.

9. Pour in an appropriate amount of sesame oil and stir evenly.

10. The flour is mixed with water to form a dough.

11. Knead into 2 long strips of uniform thickness.

12. Cut into small doses one by one.

13. Flatten the small dose with your hands.

14. Use a rolling pin to roll out dumpling wrappers.

15. Put an appropriate amount of dumpling stuffing on the dumpling wrapper to form a dumpling shape.

16. Take a dumpling wrapper and put some dumpling fillings into it to form a dumpling shape.

17. Wrapped dumplings.

18. Put an appropriate amount of water in the skillet to boil.

19. Add dumplings and cook. It can be out of the pot and plated in 10 minutes.

20. The cooked dumplings are crystal clear.

Tips:

1. Dip more flour when rolling the dumpling wrapper to prevent sticking of the wrapper.

2. When cooking dumplings, our northern habit is to add water three times in the middle before the dumplings are officially cooked. It's almost 10 minutes. However, it will not stick to the pan after turning it over every 2-3 minutes.