How to make dumplings with water chestnut leaves, shiitake mushrooms, vermicelli and oil residue

Some people may think that cooking is too troublesome. It is so easy to eat out. Why bother with it? However, eating in a restaurant is definitely not as hygienic as cooking at home. If you want to live a healthier life, it is best not to be greedy for convenience. The recipe of water chestnut leaf, shiitake mushroom, vermicelli and oil residue dumplings is very easy and not troublesome to make, and it is worth recommending.

1. I won’t talk about kneading the dough

2. Material diagram

3. Chop the ginger

4. Chop all the ingredients into small pieces, add soy sauce, salt, pepper and mix well.

5. Add a small spoonful of sesame oil and mix well, then beat an egg

6. Mix well and the filling is ready.

7. Use the noodle press to press the noodles three times to make them thinner.

8. Use a mold to press out the dumpling skin

9. You can decide how to wrap it yourself. I am not very good at it.

10. Steam over high heat for 15 minutes

This dish is edible for most people, including the elderly, children, and women. However, those who suffer from gastrointestinal discomfort should eat less. Although delicious food is tasty, don't be greedy.