1. Raw materials for dumpling wrappers: flour, salt
2. Mix salt, flour and water together, knead it into a slightly firmer dough, and let it wake up in a basin for 10 minutes
3. Ingredients for dumpling stuffing: eggs, shepherd's purse (boiled), green onions
4. Fry the eggs, cut them into pieces and set aside
5. Chop the shallots and shepherd's purse and set aside
6. Add olive oil and salt to shepherd's purse and stir well
7. Add light soy sauce, dark soy sauce, dumpling seasoning powder, chopped green onions and stir well
8. Pour the broken eggs into the shepherd's purse
9. Then add sesame oil, and mix the dumpling stuffing evenly
10. Move the dough to the panel, knead it evenly, knead it, divide it into equal-sized noodles, and roll it out into thin dumpling wrappers around the middle and thick.
11. Take the right amount of stuffing and put it on the dumpling wrapper
12. Pinch the dumplings with two hands. After wrapping the other small noodles, boil water in the pot, add the dumplings, the water boils again, and take out the dumplings when the skins of the dumplings are gradually bulging.
13. Finished product
14. Finished product
Tips:The water absorption of flour is different. Add water according to the characteristics of your own flour, and the dough of dumplings should be a little harder. Add some salt when making the noodles to make the noodles more gluten. Shepherd's purse needs to be blanched first, and then chopped. After the eggs are cooked and chopped, they can be well mixed with shepherd's purse.
