1. Put yeast powder in the flour, beat in an egg, knead until the dough is smooth, cover with plastic wrap and set aside to ferment.
2. Chopped cabbage, add a little salt to marinate
3. Cut the radish into shreds, add a spoonful of salt and marinate for a while
4. Ready for oil residue
5. Chop the oil residue and set aside
6. Soak the fungus in water, chop and set aside. Chop the shallots and set aside.
7. Squeeze the water from the cabbage, add half of the fungus, half of the shallots, and half of the oil residue, add soy sauce, oyster sauce, a little minced ginger and garlic, a little salt, a little monosodium glutamate, and a little sugar, stir well and set aside. Wash the shredded radish with water to remove the salt, squeeze the water, add the remaining half of the fungus, shallots, oil residue, soy sauce, oil consumption, minced ginger and garlic, salt, monosodium glutamate, and sugar, stir well and set aside.
8. The dough has been fermented for one hour, take it out and knead it, divide it into small pieces, roll it out thin, wrap it in the prepared fillings, and put it in a steamer for proofing for about half an hour.
9. It will be cooked in half an hour in a steamer.
10. It's just steamed and half eaten before taking it out. It's warm and fragrant.
Tips:Made two kinds of dumplings, cabbage and shredded radish
