Carrot and Egg Dumplings
1.
Wash and peel the carrots, then shred the carrots with a flapper, and chop them with a knife for later use.
2.
The eggs are beaten first, and then they are cooked and beaten as much as possible when they are fried. It is more convenient when making dumplings.
3.
Put the eggs in the cold and mix with the cut carrot filling, then add vegetable oil and salt, mix well and set aside.
4.
Knead the noodles with clean water and cover them with a plastic wrap to relax for about 30 minutes. The loose noodles are divided into noodles of uniform size.
5.
Roll out into a thin and thick dough of the same size. Take the dough and wrap it with the right amount of filling, and pinch the edges of the dumplings firmly.
6.
Boil the pot under the water, and boil the pot again for about 8 minutes to get the dumplings.
Tips:
1. When choosing a carrot, you should carefully observe whether there are cracks, worm holes, etc. on the surface of the carrot. When choosing, you should mainly pick the ones that are smooth in appearance and free of scars.
2. The size of carrots: In fact, when choosing carrots, don't choose too big ones. Don't choose the ones that are immature. The medium and small ones are fine.
3. The appearance of carrots: some are thick cylinders on the upper and lower sides. And some are pointed. It is recommended that you choose some cylindrical ones, which will feel slightly sweeter. If you don’t like cylindrical ones, you can also try pointed ones.
4. The color of carrots: most of them are orange-yellow skin color. Everyone chooses when choosing, the color is very natural orange.
