1. Beat the eggs,
2. Cowpea cut into small sections
3. Minced meat
4. Scramble the eggs first
5. Fry the cut meat out of oil,
6. Put the cowpea in
7. Finally, pour in the scrambled eggs
8. Add salt, shallots, green peppers, chicken bouillon, Nande, stir fry, and serve
9. Just use the dumpling bag you bought
Tips:1. The dumpling filling should be slightly salty
2. When making dumplings, the skin of the dumplings should be squeezed tightly, otherwise it will leak out easily when cooking.
3. Keep the dumplings in the refrigerator if you can't finish them.
