1. Wash the eggplant without peeling it, and finely chop it
2. Soak dried shrimps for 30 minutes, chopped
3. Watered black fungus, dried water, chopped finely
4. Mince scallions and ginger, fry the eggs, prepare all the ingredients, add the five-spice powder, salt, monosodium glutamate, and oyster sauce, mix well
5. The high-gluten flour is made into a slightly firm dough with warm water and let it rest for 30 minutes
6. The dough is rolled into long strips, and it looks about 8.9k. The filling of the vegetarian dumpling wrapper is so delicious.
8. Big dumplings
9. Once the dumplings are cooked, let’s dip them in a small bowl of spicy water. It tastes really good.
When the eggplant is crushed, sprinkle a little salt in the water, and use high-gluten flour for the flour. The dumpling skin is firm, and when the noodles are mixed with a little salt, the skin is stronger, and the cooked dumpling skin is not sticky. Just boil two vegetarian dumplings and just roll them.