Dumplings with Fungus and Egg Stuffing
by Northern cook
Favorite
Difficulty
Easy
Time
15m
Serving
3
First time doing
1. Knead and knead
2. Chop the fungus, eggs, and green onions, add salt, chicken essence, a little oil, and stir together
3. Knead the noodles to the thickness of the water pipe, cut them with a hob, and roll them into skins with a rolling pin
4. Put the wrapped dumplings into a pot of boiling water and cook, the dumplings float up, add a little cold water and boil it to make the rice dumplings.
5. As a native of the north, dipping dumplings in vinegar is a must. Pour the vinegar into a bowl, add minced garlic, salt, and Lao Gan Ma. That's so sour, let's eat it!
Tips:How about the sweet and salty stuffing first?
