Exclusive Chive, Egg, and Shrimp Dumplings

Gradually pour ordinary flour into an appropriate amount of water and knead into a dough of moderate softness, then let it rest for twenty minutes for later use.

Cut the shrimp into small pieces.

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

Scramble the eggs and set them aside.

Soak the wood ear mushrooms, remove the stems, wash them, and chop them finely.

Also prepared a little bit of youtiao, chopped, which can soak up some of the soup.

Set the minced ginger aside.

Put all the ingredients into a small bowl, first pour in a little peanut oil to coat the moisture and prevent juice from coming out, then add a little chicken essence and sesame oil, and finally add salt. Stir evenly in one direction, and the filling is ready.

Knead the dough evenly and divide it into uniform portions, roll them into dumpling wrappers, and make all the dumplings one by one.

Put it into boiling water and cook until everything floats, then take it out and serve!

Finished product picture!

Finished product picture!