Steamed Dumplings with Fennel, Egg and Mushroom Stuffing
1.
Add boiled water to the flour first, stir it into snow flakes, pour some cold water, and make a dough. Fry the eggs in a non-stick pan over medium heat and chop them. Finely chop fennel and white mushrooms.
2.
Put the eggs, fennel and white mushrooms in a large bowl, add salt and sesame oil, and put them in the refrigerator.
3.
Wait until the dough has gone for at least 30 minutes, then take out the stuffing and roll the skin to make the dumplings.
4.
After the steamer is steamed, place the dumplings on gauze or cabbage leaves and steam for 15-20 minutes.
