Simple and quick, thin-skinned and big-filled delicious dumplings and vegetarian pan-fried buns

Break the eggs into a bowl, add half a spoon of salt, a spoon of cooking wine, and a spoon of edible oil, and beat into an egg mixture.

Soak the wood ear mushrooms in warm water until they expand, wash them clean, and put them in a pot to boil for 5 minutes.

Soak the broccoli in lightly salted water for 15 minutes, wash it clean, and blanch it.

Heat the pan with cold oil. When the oil is hot, pour in the beaten eggs and continuously stir with chopsticks until they become small pieces. Add a handful of dried shrimp, turn off the heat, and stir a bit with the residual heat.

Use a blender to chop the carrots, onions, broccoli, wood ear mushrooms, and fish tofu, and put them in a bowl together with the fried eggs and dried shrimp.

Add two tablespoons of oyster sauce, one tablespoon of sesame oil, half a tablespoon of chicken bouillon powder, half a tablespoon of ginger powder, and one tablespoon of salt, and mix well.

Fragrant filling.

Roll the dumpling wrappers to twice their size.

When making buns, I can never seal them properly; I need to practice more.

Compared to dumplings, it's simply horribly ugly.

Place it on the plate, sprinkle some flour on the plate, otherwise it will stick.

Brush oil on the frying pan, and place the buns evenly one by one at the bottom of the pan.

Pan-fry over low heat until the bottom is golden brown.

Add water until it reaches about one-third of the dumpling.

Turn to medium heat, cover and simmer until the water is absorbed, about 10 minutes.

Sprinkle sesame seeds and chopped green onions before taking it off the heat.

Make a dipping sauce with soy sauce, vinegar, and chili oil—delicious.

The skin is thin and the filling is large, the filling is fresh, tender, and tasty, the skin is oily, smooth, and soft, the flavor is delicious, and it is rich in nutrients.

It's so delicious.