Exclusive Chive and Egg Steamed Dumplings

Take an appropriate amount of flour, usually add boiling water or cold water respectively to make a dough, mix and knead evenly, and let it rest for thirty minutes.

Wash the chives, drain the water, and chop them finely.

Soak the wood ear mushrooms in advance, wash them clean, drain the water, and chop them.

Stir-fry and serve before beating the eggs.

Soak the vermicelli until soft, then chop and mix with soy sauce.

Add the eggs and vermicelli into the chives, add ginger, mix in five-spice powder with cooked oil, and season with salt.

Roll the proofed dough into strips and cut them, then roll each piece into a wrapper of the same size.

Put in an appropriate amount of chive and egg filling, and wrap it in your preferred shape.

Wrap them one by one and place them in the steamer basket.

Steam over boiling water for fifteen minutes and then turn off the heat.

Steam lightly for two minutes before opening the lid.

Mash the garlic into a paste, add sesame seeds and chili powder, pour in hot oil to bring out the aroma, then add salt, vinegar, and soy sauce and mix well. Pairing it together gives an absolutely perfect taste.

Finished product image.