Radish and egg dumplings

Add appropriate amount of water to ordinary flour to form a dough of moderate hardness and let it rest for 20 minutes.

Minced onions, ginger and dried shrimps. Set aside.

Beat the eggs, scramble them into pieces and set aside.

Remove the old leaves from fresh radish leaves and soak them in water.

Wash and set aside.

Pour water into the pot and bring it to a boil. Add the radish tassels and blanch them for about 30 seconds. Don't let the time be too long. At this time, put the thin vermicelli into the pot, turn off the heat and soak until soft.

Remove, cool, and chop into pieces.

Grip dry.

All ingredients are ready.

Put them into the basin together.

Add a little chicken essence, sesame oil, salt, peanut oil, five-spice powder, and oyster sauce, and stir evenly in one direction.

Knead the dough evenly into a uniform dough.

Roll out into dumpling wrappers.

Make all the dumplings in sequence.

Pour water into the pot and bring to a boil. Add the dumplings and cook until they all float. Remove from the pot and place on a plate.

Finished product picture.

Finished product picture!

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