Steamed dumplings with fungus stuffing

Overview

How to cook Steamed dumplings with fungus stuffing at home

Knead the flour with boiling water, knead it into a ball after it cools down and let it rest for 30 minutes.
The required ingredients are ready.
Soak the fungus in advance and scald the vermicelli until soft.
Fry the eggs and chop the baby cabbage, onions, carrots, etc. into small pieces.
Knead the rested dough into strips and roll it out with a knife of equal size.
Add five-spice powder and ginger powder to the stuffing, pour in hot oil, add salt and mix well, put an appropriate amount on the skin and wrap it up.
Wrap them in order for later use.
Steam in boiling water for fifteen minutes.
When the time is up, turn off the heat and steam for three minutes.
Delicious food for parents, perfectly presented in.
Finished product picture.
It tastes great with red vinaigrette.