Hot Noodles and Steamed Dumplings

Overview

Home-style steamed dumplings with hot noodles, although they don’t look good, they taste like home. The home-milled flour has a more wheaty aroma.

Prepare 500g of flour.
Boil the water and scald half of it into fluffy form.
Mix the other half with cold water and knead into a smooth dough.
Knead into a smooth dough and let rise for 10 minutes.
Prepare all the ingredients, wash the leeks and dry them, then soak the fungus in cold water and blanch them.
Break the eggs into a bowl and mix well.
Heat oil in a pan, fry eggs and set aside.
Cut the carrots and tofu into small dices, chop the eggs into small pieces, chop the ginger, leeks and fungus, and cut the vermicelli into small pieces.
Put these ingredients into a large bowl, add salt, chicken essence, pepper, Sichuan pepper powder, oyster sauce, and mix evenly with sesame oil.
For sauce, mince garlic, add salt, chicken essence, pepper, chili powder, and cooked sesame seeds. Heat oil in a pan. When the oil starts to smoke, pour the oil on the minced garlic. Add sugar, light soy sauce, and balsamic vinegar and mix well.
Shape the dough into long strips.
Cut into pieces larger than dumplings and roll into thin slices.
Wrap into willow leaf shape.
After the water boils, steam for 15 minutes.
Finished product picture.