How to make dumplings with elm mushroom, chives and eggs

A bowl of fragrant elm mushroom, leek and egg dumplings is sure to be mouth-watering and not difficult to make. The key to this dish is that the ingredients must be fresh and the cooking time must be well controlled. Add the local unique onion oil and you will definitely want to eat it every day. Reminder: You can add some light soy sauce when making it, the color will look better.

1. Break the mushrooms, wash them, blanch them with boiling water, remove them and put them in cold water, wash them again, squeeze out the excess water, and set aside.

2. Chop the mushrooms into stuffing but don't chop them too finely. After chopping, squeeze out the excess water with your hands, but don't squeeze it too dry. After frying the eggs, you can stir-fry them with chopsticks.

3. Chop the chives, not too fine

4. Put the chives in a bowl, add soybean oil, salt, thirteen spices, MSG, and stir evenly.

5. You can wrap it now. After wrapping and cooking, you can enjoy it. This is a borrowed picture, I forgot to take my own picture.

It should be said that everyone knows the importance of diet to themselves. Although the preparation of dumplings with elm mushroom, leek and egg is easy, it makes everyone who has eaten it give a thumbs up.