Vegetarian Sanxian Dumplings

Name: Vegetarian Sanxian Dumplings
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Flour; 200g water; 600g Chives; 6 egg; 10s Dried shiitake mushrooms; 100g Rice noodles; 5 yuan Dried Tofu (Dried Fragrant); Some salt; 1 tablespoon sesame oil; 1 tablespoon Fresh soy sauce; 1 tablespoon Vinegar; Some chili sauce; 1 piece garlic

by Jinling Meizi

4.6 (1)

Favorite

5

Difficulty

Easy

Time

1h

Serving

4

They say that they are delicious but dumplings. Dumplings as a traditional Chinese delicacy are very popular and well-known. I also learned to make dumplings since I was a child. In the past few days, the temperature has risen and the weather is hot, so I have made some vegetarian dumplings. The fillings contain leeks, shiitake mushrooms, dried tofu, eggs, and vermicelli. The lightness is delicious. Appetizing and refreshing, suitable for hot summer consumption.

Vegetarian Sanxian Dumplings

1. First, soak the dried shiitake mushrooms and vermicelli with water, wash the leeks and control the water, and dry the tofu fragrantly.

2. Put the flour in a clean container, slowly add warm water and a little salt, knead it into a smooth dough, cover it with plastic wrap and proof it.

3. Separately chop the leeks, dried tofu, soaked mushrooms, and vermicelli into minced froth.

4. Stir the eggs, add a little salt and put them in the pan, add oil and fry them until they are cooked and crushed.

5. The awake dough is rolled into thin strips and divided into a suitable agent for large water.

6. Roll out dumpling skins that are thick in the middle and thin around the sides.

7. All kinds of cut ingredients add appropriate amount of salt and sesame oil and mix well to make dumpling stuffing.

8. In this step of making dumplings, you can give full play to your imagination and make the style you like.

9. Add water and a little salt to a large pot and bring to a boil. When the dumplings are placed in the pot, use a colander to gently stir a few times. Cover the pot and wait for the water to boil again. Add a little cold water and repeat this one or two times. On the water, it can be fished out and plated.

10. Season with chili sauce, fresh soy sauce, vinegar, chop the garlic head into garlic paste, and eat!

Tips:
1. Use high heat when cooking dumplings, so the skin of the dumplings is not easy to break.
2. Leeks are easy to produce water, so be sure to add salt and mix well before making dumplings.