1. Prepare all the ingredients.
2. Soak dried shiitake mushrooms and dried fungus in clean water. If you are in a hurry, you can use warm water, but not only hot water.
3. Place the soaked shiitake mushrooms and fungus in a boiling water pot, blanch them, remove them, and drain them for later use.
4. Knock the eggs into a bowl, add 1 teaspoon of cooking wine, 1 teaspoon of salt and 1 tablespoon of water, and beat with egg until loose.
5. Heat the wok and put in more oil than usual for cooking. After the oil is hot, pour the egg liquid into the pan and stir-fry on high heat until the egg liquid has just solidified. Don't fry it too old.
6. Put the scrambled eggs into a bowl, and use a spoon to smash some of them to facilitate filling.
7. Wash the carrots, peel off the outer skin, and use a wire grater to make a finer wire.
8. Wash the carrots, peel off the outer skin, and use a wire grater to make a finer wire.
9. The blanched shiitake mushrooms are squeezed out of water by hand and placed in a food processor to smash them.
10. The fungus is also crushed in the food processor. There is no need to mash it too much, just a few seconds. Or cutting with a knife is also possible.
11. Put the processed fungus, shiitake mushrooms, shredded carrots, and eggs into a bowl, soak the shrimp skins to remove part of the salt, and put them in the bowl, then add appropriate amount of oyster sauce, light soy sauce, salt and sesame oil.
12. Stir evenly with chopsticks, and the vegetarian fillings are ready.
13. Take a dumpling wrapper and spread it out in your hand, and put the filling in the middle.
14. Pinch into dumplings.
15. Wrap all the dumplings in turn.
16. Put an appropriate amount of water in the pot, turn on high heat, and boil the water until it boils. Put the dumplings in the boiling water pot. At first, use the back of the spoon to gently push the dumplings to avoid stickiness.
17. Bring the dumplings to a boil on medium heat, put in a small bowl of cold water, continue to boil, and then put in a small bowl of cold water, and cook until all the dumplings have surfaced.
1. The vegetarian dumplings are easy to cook. You don't need to order cold water three times like meat dumplings, just add water twice.
2. The seasoning for vegetarian dumplings should be as simple as possible, and do not put heavy flavored seasonings such as five-spice powder and thirteen-flavor.
3. If you pack a lot at a time, you can put it in the refrigerator and freeze it, and you can take it out for steaming or boiling at any time when you eat it.