1. 50 grams of pork chopped, 100 grams of zucchini shredded, 20 grams of fungus chopped, 50 grams of winter bamboo shoots chopped, add 3g of oyster sauce, 2g of salt, ginger, and five-spice powder and mix well. Cut two scallions when filling.
2. 150 grams of flour, 145 grams of water, 2 grams of salt and make a very soft dough. Brush a layer of cooking oil on the mixed dough and cover with plastic wrap to save 1 hour.
3. The dough does not need to be kneaded, it is stretched directly, and cut into 12 uniformly-sized agents.
4. Separate them in the basin and don't let them stick to each other.
5. Cover the chopping board with plastic wrap. Stretch the medicament about 12 cm in length, and roll it up and down with a rolling pin until the dough is about 20 cm long and very thin, like paper. Gently pull the corners to make it a rectangular shape.
6. Put the filling on one side and roll it forward with the help of plastic wrap.
7. Fold left and right with the help of plastic wrap. Put it in a greased pan with plastic wrap.
8. There should be a gap in the middle of each gusset, and don’t let it stick to each other. Be careful when turning it over, not to let it stick to each other.
9. Out of the pot and plate
10. It has a delicious fragrance, and the noodles are crispy.
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