Chicken Breast, Wood Ear Mushroom, Carrot Pan-Fried Dumplings Exclusive

Cut the chicken breast into cubes, peel and dice the carrot, soak the black fungus in advance, wash it and cut it into cubes, cut the cabbage into cubes and put them together, add a little salt and mix evenly, set aside. Add an appropriate amount of water to the cake flour and knead it into a dough.

Divide the dough into small portions, and roll out one portion.

Wrap the filling in order, leaving space between each.

Brush a layer of oil on the pan, put in the dumplings, and fry until the bottoms are golden brown.

Add an appropriate amount of cornstarch paste.

Bring it to a boil over high heat, then reduce to low heat and simmer slowly until the water is gone.

A finished product photo, give me one.

The taste is good, with a golden-brown bottom, and the flavor is excellent.