1. Prepare the flour
2. Pour in water, mix into a slightly firmer dough, wake up for 20 minutes
3. Ingredients for filling, eggs, dried shrimp skins, shepherd's purse
4. Chop the shepherd’s purse into finely pieces, and chop the dried shrimp skin into finely pieces
5. Knock the egg apart and stir up
6. Add a little oil and fry into egg pieces
7. Combine shepherd's purse, minced egg, and dried shrimp skin, add edible oil, dumpling seasoning powder, light soy sauce, salt, sesame oil, and mix into shepherd's purse and egg filling
8. Move the dough to the panel and knead it into a strip
9. Cut into small equal parts and roll them into round dough pieces with a thickness in the middle and thin around the edges
10. Take a proper amount of shepherd's purse and egg stuffing into the noodles, use the thumb and index finger of the left and right hands to knead dumplings, and make the remaining noodles in turn
11. This is a made dumpling, boil water in the pot, put the dumpling in, and gently push it with a spoon so that the dumpling does not stick to the bottom of the pot. When the dumpling belly bulges, remove the dumpling
12. Finished product
13. Finished product
Tips:The noodles of the dumplings are a bit harder. After the water is boiled, turn to the pot, turn on the high heat, and gently push the dumplings with a spatula. The dumplings will not stick to the bottom of the pan. When the dumplings are all floating, the dumpling belly will also bulge, because of the shepherd’s purse and eggs They are all cooked, so just take out the dumplings at this time.
