1. Chop the soaked black fungus, carrots, scrambled eggs, and boiled green beans separately. Add the minced meat and mix well, chop the cabbage and the soaked mushrooms, put them in the minced meat, and mix into the filling.
2. Take out a dumpling wrapper. Pack an appropriate amount of filling, fold in half, and pinch tightly.
3. Turn 90 degrees, fold in half, and pinch tight.
4. Use your fingers to spread the four corners apart.
5. Dip a small amount of water and pinch the adjacent sides tightly.
6. Put black fungus, carrots, green beans, and eggs into the four holes.
7. Put an appropriate amount of water in the steamer and steam for about 12 minutes.
8. carry out.
Tips:The dumpling wrapper must be squeezed tightly. If the skin is dry, you can dip it in a little water and pinch it.
