Vegetarian Stuffed Dumplings and Egg Dumplings
1.
Soak the northeast vermicelli in advance, blanch and chop. Wash and shred carrots. Chinese cabbage is chopped and marinated in salt for 5 minutes to squeeze out the water. Dice the shiitake mushrooms and blanch them to squeeze out the water. Soak the black fungus in advance, blanch and dice.
2.
Heat oil in a pan, add chopped green onion, ginger, star anise, and pepper. Fry for a while after the aroma is released, and pour out the ingredients before they are burnt. After the oil cools down, pour it into the filling together with sugar, refined salt and pepper.
3.
Sprinkle a small amount of flour on the panel to prevent sticking. Make dumplings.
4.
Beat the eggs and add a small amount of pure water. Heat the pan with a thin base oil. Slowly beat the egg liquid into the pan. You can use a mold to make it round as much as possible. Add the filling when the egg skin is 8 minutes old, and fry it together with the egg skin for a while.
5.
With the help of a wooden spatula, roll the filling into the egg crust and wrap it up. Fry for a while.
6.
Put the egg dumplings on the steamer and steam for 5 minutes. Out of the pot.
7.
Cook dumplings.
Tips:
The oil is the soul of vegetarian dumplings, and it is also meat. Steaming the egg dumplings in the pot helps to set the shape, and the egg skin can firmly wrap the filling. Put a little salt in the dumpling pot to prevent sticking.
