Noodles, vegetables, eggs, wood ear mushrooms, vegetarian dumplings, exclusive

g of flour.

Add clear water to the flour and knead, first mixing it until it becomes a flaky texture.

Knead with your hands into a slightly firm dough and let it rest there.

Select and wash the noodle vegetables.

Soaked wood ear mushrooms.

Beat the free-range eggs and set aside.

Heat an appropriate amount of oil in the pan until warm, then pour in the beaten eggs.

Stir constantly with chopsticks, fry until small grains, and let cool for later use.

Cut the wood ear mushrooms into small pieces.

Chop the noodle greens.

Noodles, wood ear mushrooms, and eggs go into a big bowl.

First, drizzle an appropriate amount of sesame oil, a suitable amount of salt, and homemade Sichuan pepper powder.

Pour in an appropriate amount of oyster sauce.

Mix well and set aside.

Knead the rested dough until smooth.

Take half of the dough and roll it into a long strip.

Cut into evenly sized portions.

Flatten.

Roll it out into dumpling wrappers.

Take a dumpling wrapper and put an appropriate amount of filling inside.

Pinch into dumplings.

Bring an appropriate amount of water in the pot to a boil, then put the dumplings into the pot.

Boil for two or three boils, and it’s done.

Finished product.

Finished product.