Dumplings

Dumplings

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