1. Wash the pickled vegetables twice and soak them in water for 30 minutes
2. Put 300g of flour into the container and pour 100ml of water in portions. While adding water, use chopsticks to stir until the flour becomes snowflakes and knead it into a smooth dough. Cover with a damp cloth and wake up at room temperature for 30 minutes.
3. Cut white mushrooms and pickled vegetables into small cubes, chop green onions and ginger, and cut pork into minced meat
4. Put the white mushrooms in a large container and add 1/2 teaspoon of salt to marinate for 10 minutes, squeeze out the water from the mushrooms by hand
5. Then add diced pickled cabbage, chopped green onion, minced ginger, minced pork, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 teaspoon of five-spice powder, 1 tablespoon of sugar, and 1 egg.
6. Divide the awake noodles into small balls, squeeze them, and roll them out like dumpling wrappers
7. Put 1 tablespoon of filling in the middle of the dough
8. Use your hand to stretch the edge of the dumpling wrapper and fold it up, and then pinch a small pull in the middle to wrap it up, and finally press it flat
9. Pour a little oil in a non-stick pan and fry on high heat for 1 minute
10. Then add appropriate amount of water to the pot (water to 1/2 of the pie is enough), cover the pot and simmer on medium heat until the water is dry
Tips:1. Pickled vegetables are more salty and need to be washed and soaked
2. Because mushrooms are vegetables with relatively large water content, the steps to force water with salt are indispensable
