Vegetarian Dumplings
1.
Add 2 tablespoons of olive oil to the pot, beat 4 eggs and pour them in, fry them with chopsticks, then let cool and set aside
2.
Cut the leek into fine pieces, and cut the fungus and shiitake mushrooms after soaking and washing the hair into fine pieces.
3.
Then put it in the fried eggs and mix well, let the oil to coat the chives (salt and fresh shellfish should wait for the dumpling skins to be rolled out before mixing in, so that the chives will not be watered prematurely)
4.
Add 500 grams of high-gluten flour to 260 grams of water and form a dough, then cover with a damp cloth and let the dough wake up for half an hour
5.
Cut a piece of dough and roll it into a cylindrical shape, and then cut into the same size agent
6.
Press the small agent flat, and then roll it into a thick dumpling wrapper with a thin edge in the middle in a circular motion
7.
At this time, add salt and fresh shellfish to the filling and mix well, and then start to make dumplings. Put more fillings on the rolled skin, leaving the edges
8.
Then fold and knead the dumpling skin in half according to your own method (people say that the dumplings are not the same, and pinch it three times back and forth to make the dumpling skin firm enough to prevent it from leaking during cooking)
9.
Place the dumplings after the water has boiled, cover and boil again and cook for 1-2 minutes to remove
