1. Add flour to an appropriate amount of water, knead the dough into a dough, and cover with plastic wrap.
2. Take out the frozen mother-in-law from the refrigerator the night before and put it in the refrigerator to thaw, and it's just ready to be used in the morning.
3. Beat the eggs and stir evenly. Add a little more oil to the wok. You don't need to add oil when mixing the stuffing. Pour the oil into the egg liquid and stir quickly with chopsticks. The more broken the better, the eggs are cooked and let off the heat and let cool.
4. Peel the scallions, wash and chop them, use scallions to be more fragrant than scallions. Put the scallions and the grated mother-in-law directly into the pot (a lazy method), add salt, five-spice powder, mushroom powder, pepper, A little fuel consumption.
5. Stir well.
6. Put the well-stirred dumpling stuffing into a container for later use
7. To make dumplings, knead the dough into long strips, cut them into even small noodles, roll them into dumpling skins, and pack the stuffing with both hands. It's very simple and everyone can make it.
8. Cooking dumplings: My method of cooking dumplings is simple and easy to use. Friends can try it. Put the dumplings into the pot after the water is boiled, turn them over again and click in cold water, turn them on the second time and then click in cold water, and turn them on the third time. Out of the pot, the dumplings are cooked just right
9. The dandelion and egg stuffed dumplings are very delicious when they are served out of the pot. They are delicious and not greasy. They are fragrant and refreshing. Every time you have to pack more, the whole family loves to eat them.
Tips:1. The dough is best to be mixed in advance, so that the dough is easy to use and the dumplings are smooth.
2. Boil the dumplings, put the dumplings into the pot after the water is boiled, put in cold water after the first time, open the second time and put in the cold water again, the third time, the dumplings will be cooked properly.
