1. Dried radish and tofu, chop and mix, add the chopped mushrooms
2. Stir the eggs and fry them in a pan. After cooling, mince and mince the shrimps and add them to the filling
3. Add seasoning and stir evenly for later use
4. In the flour filter container, add a little salt, dig a hole in the middle and slowly pour in boiling water, while pouring it with chopsticks, stir into snowflake flakes
5. Let the noodles cool slightly and add a little cold water to synthesize the dough, knead until the surface of the dough is smooth (knead it into a softer dough)
6. Knead the dough, cover it and let it rest for 30 minutes, and divide it into equal amounts of dough
7. Take a pasta and roll it into a round skin a little larger than the dumpling, and wrap it in the filling
8. Fold the dough sheet in half into a semicircle, pinch it tightly, and pinch the lace to prevent it from opening
9. Use the same steps for the rest of the dough
10. After the pan is heated, pour the oil into it, put it in the vegetable box and turn to low heat until it is golden on both sides.
