1. Add water to a pot and bring to a boil, add pleurotus eryngii and blanch until soft, remove and let cool
2. Pleurotus eryngii chopped
3. Choose the coriander to remove the leaves, leave the stems, and cut into the end
4. Chicken cut into minced meat
5. Put the chicken in a large bowl and add oil, chopped green onion, ginger, oyster sauce, cooking wine, pepper, and salt
6. Stir in one direction, add appropriate amount of water and stir evenly
7. Add eryngii mushrooms, coriander and mix well
8. Put the filling in the dumpling wrapper, use your index finger and thumb to shape the dumpling shape
9. Pack the rest as you like
10. Add water to the pot and bring it to a boil. Put the dumplings and push them along the edge of the pot with a spoon. Don't let the dumplings stick to the pot. The water will boil and turn the flowers. Add a small amount of cold water. About 3 times, the dumplings are almost cooked when they bulge up, and the dumplings are cooked: Pick up the dumplings with a spoon (the water in the dry spoon will be hot) and press them quickly with your hands. The dumplings are quickly restored to their bulging state and they are ready to be eaten, and vice versa. Continue to cook if it is not cooked
Tips:The chicken has no fat. You have to stir some water into the meat to make the chicken tender and the soup juicy. The filling is about 50 dumplings, and the coriander has longer stalks.
