1. Wash the mushrooms and fungus with water from a half-rice cooker
2. Put the mushrooms and fungus into the rice cooker and press the cooking function.
3. The leeks after the heavy rain are shiny and oily
4. The leeks are cut from the ground, washed and dried in water, and chopped for later use.
5. Add minced meat
6. The mushrooms and fungus are soaked to this extent
7. Take it out while it's hot,
8. Minced mushrooms and fungus, you can also use a machine to mince, I prefer to chop by hand, more chewy
9. All the leeks, mushrooms, fungus, and minced meat are packed together in a large pot
10. Add salt
11. Add lard
12. Add chicken essence
13. Fuel up
14. Reserve the mushrooms and fungus water,
15. Mix well
16. Add shiitake mushroom fungus water
17. Mix well, because you don’t like more meat, so it will be less meaty.
18. Prepare half a bowl of shiitake mushroom fungus water and dumpling wrappers
19. Take an appropriate amount of minced meat,
20. Dip the mushroom fungus water with your fingers, and smear the outermost edge of the dumpling wrapper
21. Fold the dumpling wrapper in half and squeeze tightly
22. fold
23. Pinch
24. fold
25. Pack it up
26. Haha
27. Pack it up.
Tips:A family of eight eats, the amount is a bit big
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