How to make vegetarian dumplings with fennel sprouts

With the development of modern society and the invention of many household appliances, cooking at home has become easier. However, it is found that many people do not know how to cook. Perhaps it is because of the pressure of life and work, and the rapid development of take-out catering, many people do not know how to enter the kitchen. Today, I will introduce to you how to make fennel sprout vegetarian dumplings.

1. Wash the fennel seedlings and drain the water. Wash the mushrooms and fungus and blanch them in boiling water. Wash them with eggs.

2. Use a "grater" to rub the ginger into ginger paste

3. Heat the pan, pour in peanut oil and heat until 70% hot, beat the eggs, and slowly pour in the egg liquid (while pouring, use a spatula to stir continuously until it becomes flocculent)

4. Chop the fennel seedlings, squeeze out the water from the mushrooms and fungus and chop them, add the fried eggs, minced ginger, dried shrimp powder, and sesame oil and mix well.

5. Add salt and mix well (add salt at the end to prevent too much water from coming out)

6. Add flour and a little salt (for a better taste) to the bowl, add water several times to make a smooth dough, cover with sugar for about 30 minutes

7. Knead the dough again, roll it into long strips, and cut it into small pieces of uniform size.

8. If you can’t eat the dumplings, you can freeze them quickly.

To make the fennel sprout vegetarian dumplings well, you first need to fully understand how to make it. Once you understand how to do it, you can then take action. I believe that you, who have strong execution power, will be able to "be competent" soon.