1. 500 grams of flour (or dumpling powder) for a family of three. Mix the flour with warm water to form a dough, and cover with a moist cloth.
2. When the noodles wake up, prepare the fillings, beat the eggs, soak the fungus in cold water (the cold water soaks quickly), and soak the tofu in light salt water for a few minutes
3. Beat the eggs, heat the pan with cool oil, pour 60% of the heat into the egg liquid, spread the egg pieces, then break them with a spatula, and leave them in the pan
4. The tofu soaked in light salt water is not easy to disperse when it is blanched. Boil it in boiling water for a few minutes and remove it.
5. Chopped green onions
6. Tofu, chopped green onion, pour into the pot, add dried ginger powder, pepper powder, aniseed powder, salt and mix well
7. Soak the fungus in hot water for a few minutes, chopped
8. Add the chopped fungus to the pot and mix well, if it is too light, add salt to taste
9. After mixing well, the filling is ready. If it feels dry, add sesame oil or cooking oil. However, the vegetarian dumplings are eaten by babies, so I made them very light, without chicken essence and less salt and oil.
10. Take out the dough, knead it into a smooth dough, knead it into strips, and roll out the dumpling wrappers
11. The stuffing, the meat stuffing is sticky, the vegetarian stuffing is looser, so I made the skin a little bigger
12. Make dumplings, add water to the pot and boil
13. Boil the dumplings, turn the dumplings over, swell them and cook for a few minutes, the fillings are all cooked
14. Fish out platter
