Exclusive Pork, King Oyster Mushroom, and Carrot 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.

Clean the king oyster mushrooms, carrots, and bok choy.

Slice the king oyster mushrooms thinly.

Put it into boiling water and blanch for half a minute, then cool it.

Chop finely and squeeze out the moisture.

Blanch the baby bok choy as well and then take it out.

Chop and squeeze dry.

Chop the carrots as well.

Soak the wood ear mushrooms, wash them clean, and chop them.

Scramble the eggs and set them aside.

Finely chopped green onions and ginger set aside.

Mix the minced pork with a little water.

Add a little dark soy sauce, light soy sauce, sesame oil, chicken essence, salt, oyster sauce, and peanut oil and mix well.

Add the minced scallions and ginger to enhance the aroma.

Add the other ingredients.

The dumpling filling is ready.

Knead the dough evenly and divide it into uniform portions. Roll each portion into dumpling wrappers and make all the dumplings one by one. Fill a pot with plenty of water and bring it to a boil, then cook the dumplings until they all float.

It's served on the plate!

Finished product picture!

Finished product picture!

Finished product picture!