1. Slowly pour warm water into the flour, stir with chopsticks while pouring it into a snowflake shape, then knead it into a smooth and soft dough, cover it with plastic wrap and wake up for 20 minutes for later use. The dishes should be washed clean, water controlled, and minced with a straight knife. Soak the fungus in advance, blanch it with boiling water and chop. Soak the sweet potato vermicelli in warm water in advance and chop. Mince ginger.
2. Break up the eggs, heat up the wok and let off the oil, lay the egg liquid and fry until it is cooked, chop it with a spatula and let it cool in the pan for later use.
3. Put all the fillings in a basin, add salt, white pepper, sesame oil, etc. and stir evenly, and use an appropriate amount of shrimp skin instead of MSG to increase the umami taste. According to personal taste, salt is suitable for a little saltier in winter.
4. Sprinkle hand powder on the chopping board, roll the dough into strips, and cut into about 40g size.
5. Press the tablet flat and roll it into a round dough with a diameter of about 18 cm.
6. Put in as much stuffing as possible to make it delicious.
7. Pinch the half-fold interface tightly, it can be kneaded into a lace shape, or it can be cut into a neat edge with a bowl edge. I like the bowl buckle, the borderless one is more delicious.
8. Spread a little oil in a frying pan, heat the oil and put it in the greens, and fry until golden on both sides. The non-stick pan I use can be burnt without oil.
Tips:1. When brazing the leek box, use a low heat to braze it slowly, otherwise the stuffing will be smeared before it is cooked;
2. Use warm water to mix the noodles, which has the softness of hot noodles and the ductility of cold water and noodles, and it is not easy to break the skin.
