Pan-fried dumplings stuffed with willow and artemisia, meat and eggs

Overview

Pan-fried dumplings stuffed with willow and artemisia, meat and eggs, fresh and delicious, waiting for you when the wind blows, a seasonal delicacy.

Finished product picture.
Preparation method: Wash the fresh wormwood, blanch it in boiling water for about 30 seconds, drain it into cold water, squeeze out the excess water, cut it and set aside. Add an appropriate amount of fat and lean pork stuffing, an appropriate amount of salt, sesame oil, soy sauce, dark soy sauce, light soy sauce, one egg, chicken essence, water, oyster sauce, stir evenly in one direction, add an appropriate amount of oil, and continue to stir evenly. Finally, add onion, ginger, and wormwood, and stir evenly in one direction. Prepare the fillings and set aside. Add 3 grams of salt and 260 grams of warm water to 500 grams of flour. Mix the dough and let it rest for half an hour. Add the ingredients and roll it into a round ball. Wrap in an appropriate amount of fillings. Wrap the dumplings and take them out after cooking.
Add an appropriate amount of oil to the pan, add the dumplings and fry over low heat until the bottom is slightly golden.
Beat the two eggs, pour them into the pot, and fry until cooked.
Finished product picture.