Exclusive Pork Three-Delicacy King Oyster Mushroom Box

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.

Finely chop the meat by hand and add a little water to mix it briefly, because I am using slightly leaner meat to prevent the filling from drying out.

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

Cut into small pieces.

I used cooked large shrimp, which I personally think both adds flavor and prevents a fishy taste, peeled and deveined, then cut into small pieces.

Clean the king oyster mushrooms and carrots.

Slice the king oyster mushrooms.

Put it into boiling water for a quick blanch and then take it out.

Get cold.

Chop into fine pieces, squeeze out the moisture, and set aside.

Grate the carrot into fine pieces.

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

Minced ginger and minced scallions.

Add a little light soy sauce, oyster sauce, chicken bouillon, sesame oil, peanut oil, and salt to the minced meat, and stir evenly in one direction.

Put all the ingredients into a small bowl.

Mix well and set aside.

Knead the dough evenly and divide it into uniform portions, then roll them into dumpling wrappers. They should be smaller to look delicate and nice.

Take another piece of dough and pinch it tightly, pressing out a decorative edge with your thumb.

This way the box is packed, and I also packed some dumplings in the process.

Pour water into a pot and bring it to a boil, add the box, and cook until it all floats, about three to four minutes.

Plate and serve.

Are you drooling? Haha 😄.

Take a bite, it's fresh and juicy, so delicious!

Thin skin, big filling, you can see how delicious it is!