Mushroom and green vegetable dumplings

Overview

How to cook Mushroom and green vegetable dumplings at home

Add flour and baking powder to form a dough, ferment and set aside.
Remove the yellow leaves from the green vegetables and wash them.
Blanch the vegetables in a pot of boiling water and then cool them with cold water.
Squeeze out excess water and chop into small pieces.
Wash the dried mushrooms and soak them in water in advance.
Cut into fine pieces.
Chop the dried tofu.
Put the three accessories into the container.
Add salt, chicken essence and cooking oil, mix well and set aside.
Divide the risen dough into portions of about 50g each.
Take a piece of dough, roll it out, and put an appropriate amount of filling.
Wrap into raw buns.
As soon as it becomes fat and light when you hold it with your hands, the fermentation of the raw material will be completed.
Boil the water in the steamer and steam the buns.
Steam for 10 minutes and turn off the heat.
Don't open the lid first, then take it out of the pot after two minutes.