1. Add 200g of flour to 180g of boiling water (the water is boiled to 80 degrees hot water) to scald the noodles. Pour water in one hand and stir quickly with chopsticks in the other until there is no dry noodles.
2. While waiting for the noodles to cool down, prepare the filling: a goose egg is fried and cut into small pieces, 50 g of water-fat fungus is chopped, 130g mushrooms are chopped and chopped and stir-fried (for mushroom processing, please see the next step in Figure 3). 330g of leek cut into small pieces, a small handful of dried shrimp skins.
3. Wash 130 grams of mushrooms, squeeze out excess water by hand and chop into pieces. Add a tablespoon of oil to the wok, stir-fry the mushrooms, and add a teaspoon of soy sauce to mix.
4. Wait for the fried goose eggs and fried mushrooms to cool, then mix all the fillings. Add ginger powder and five-spice powder and mix well, add a spoonful of sesame oil and mix thoroughly (if you don't like sesame oil, you can heat some peanut oil and fry a few peppers), add salt when it is wrapped.
5. Knead the hot noodles into a ball and take out the plastic wrap to store. Put 100g of flour in the basin. Prepare 55g of water at room temperature, pour 45g of water and stir the noodles into filaments. Then add 200g of hot and air-cooled dough and knead it evenly. Dip the remaining 10g of water in the middle to neutralize the dough (a bit sticky) until all the water is poured in.
6. Spread a little oil on the chopping board, knead the dough on the chopping board, and knead it evenly. Cover the cling film slack.
7. Add the right amount of salt (about 3.5g) to the filling. Divide the dough into two portions, knead into long strips, and cut into small pieces (each weighs about 38g). There are 14 in total.
8. Roll into a round slice, slightly thicker than the dumpling skin.
9. Wrap into a moon bud shape, pinch the thin edge firmly.
10. Pinch the edges into wheat ears.
11. Cover the wrapped zygote with a cloth to prevent dry skin. I usually pack four and just burn it in a pot.
12. Use an oil brush to coat the non-stick pan with a little more oil. Put the four dishes together, and don't put the zygote in the middle. Use an oil brush to lightly apply a layer of oil to each zygote. Cover the pot and cook until the bottom turns yellow (approximately 1 and a half minutes).
13. When the bottom turns yellow, turn the zygote over.
14. When both sides turn golden, you can get out of the pot.
15. Attractive color.
16. Scent
Tips:1. I use Pleurotus ostreatus. Pleurotus ostreatus will absorb a lot of water after washing. Be sure to squeeze the water dry. The purpose of sautéing mushrooms is to reduce water leakage.
2. Be careful when turning, don't leak stuffing.
