1. Add 1 tablespoon of oil, 1 tablespoon of sesame oil, 1 tablespoon of salt, 3 tablespoons of cold soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of pepper noodles, 1 tablespoon of ginger powder, 1 tablespoon of sugar, stir well, pour Stir in the eggs, minced shrimp, chopped fungus, chopped onion, and chopped green onions, and continue to stir clockwise, and set aside
2. Kneading the noodles: slowly pour water with 1 teaspoon of salt in the flour, and use chopsticks to stir continuously until there is no dry powder. The water is not too much, and the noodles should be harder to be chewy. After mixing, knead by hand until smooth. Wake up for 5 minutes, knead again, repeat 3 times
3. Roll the dough into a strip, pull it into a jelly, dry flat and roll the skin
4. Wrapped ingot-shaped dumplings
5. Wrap it, boil over high heat when boiling, pour cold water twice in the middle, and boil again.
Tips:1. The sugar in the dumpling filling is fresh, so it’s good to put it in.
2. Mix the onions and spring onions, the dumplings will taste more fragrant
3. Dumpling skins must be less watery, the noodles are a little harder, and the taste is gluten
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