How to make dumplings stuffed with fungus and egg

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  1. Pour the flour into a larger bowl

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  2.Slowly add water while adding Use chopsticks to stir into a flocculent form

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  3. Knead it into a smooth dough with your hands and cover it to keep fresh Let it rest for half an hour in film or wet cloth

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  4. Start preparing the dumpling filling while the noodles are waking up , chop the fungus first

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  5. Wash and chop the green onions

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  6.Crack the eggs into a bowl and stir them up with chopsticks

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  7.Put an appropriate amount of peanut oil in a hot pan, fry the eggs and take them out

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  8. Do not put any oil in the pot first.Pour the cut fungus into the pot and stir-fry the water.Then add an appropriate amount of peanut oil to stir-fry the fungus until fragrant

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  9.Pour the scrambled eggs into the pot and stir well together with the fungus, then add salt and soy sauce and mix well

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  10.Finally add the chives and stir-fry evenly.Don't overcook

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  11.The fried chicken fungus and egg filling is very fragrant.As soon as it was fried, I couldn't help but eat a big spoonful

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  12.After the flour has woken up , knead for a few more minutes, and then shape into long strips

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  13.Cut into small pieces with a knife , then sprinkle some dry flour and press to flatten

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  14.Use a rolling pin to roll the edges into a slightly thinner shape.Thick dumpling skin

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  15.Put the stuffing into the middle of the skin

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  16. Wrap into crescent-shaped dumplings, and then wrap all the dumplings

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  17.Wrapped dumplings

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  18.Put it into the pot and steam it until it is ready to eat