1. Add water to the dumpling flour, mix into a flocculent shape, then knead into a smooth non-sticky dough, seal and relax for 30 minutes
2. Beat the four eggs into an empty bowl, stir well, then pour them into a pan and fry them into omelets. Four eggs can be fried for three.
3. Fried egg cakes, cut into soy-sized eggs, put them in a basin and set aside
4. Rub the zucchini into filaments, add salt, mix evenly, then squeeze the water with a coarse cloth, transfer to the chopping board and chop for later use.
5. Rub the red radish into fine filaments, add salt to mix evenly, kill the moisture, squeeze the moisture with a coarse cloth, transfer it to the cutting board, and cut into the same size as the zucchini.
6. Because zucchini and carrots are all over the water with salt and sand, you don't need to add salt when making the filling, just add two spoons of light soy sauce, two spoons of oyster sauce, and stir evenly with a little flavor.
7. After the loose dough is knead again until it is smooth, knead it into strips and cut into even-sized agents, and roll them into dumpling wrappers with a rolling pin
8. Wrap the zucchini and egg filling into the dumpling skin, shape it into a dumpling shape, put it in the grate and set aside
9. Boil water in the pot, add the dumplings, boil over high heat, and add cold water twice in the middle, until the dumplings float up and they can be served in a bowl.
