Big dumplings

Overview

Break five packs of dumplings! I have nothing to do at home, and it’s raining outside. I don’t want to go to the market! There are some scraps left in the refrigerator, and they all come in handy! The first time I rolled out dumpling skins by myself, the portions were too big. When the finished product came out, Jie’s father jokingly called it beef head dumplings

Tags

• staple food
• home cooking
• pregnant women
• dumplings
• winter recipes
• dinner
• spring festival
• celery
• chicken essence
• egg
• flour
• fungus
• pork
• seaweed
• carrot
• chopped green onion
• salt

Ingredients

Steps

1. 1 Add flour, eggs, 1 gram of salt, and 200 ml of water to form a dough

   

2. 2 Let the kneaded dough rest for 1 hour

   

3. 3 Chop the required materials into fine pieces

   

4. 4 Mix the ingredients and add two spoons of oil, one spoon each of light soy sauce and cooking wine

   

5. 5 Knead the dough into long strips and divide it into small portions (the portions are a bit large, and there are only 25 pieces in the final product)

   

6. 6 Flatten the small dough and roll it into dough

   

7. 7 Wrapped with meat filling, the dumplings are a bit big!

   

8. 8 Bring the water to a boil and add a little salt. Add the dumplings. Boil again. Add a little cold water and bring to a boil. Add a little more water and boil until the dumplings float

   

9. 9 Put a little chopped green onion, salt, seaweed and boiling water in a bowl

   

10. 10 Put the cooked dumplings into the soup bowl