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Recipe details are AI-generated from the video and may contain errors — for reference only.
Add 400g all-purpose flour, 1g salt, and 190g water into a large bowl. Stir with chopsticks into a shaggy texture, then knead into a uniform dough ball.
Watch out
Add water gradually
the dough does not need to be completely smooth, just evenly combined
Rest the dough twice for 15 minutes, kneading for 1 minute each time, then rest for 30 to 60 minutes until the dough becomes very smooth.
Watch out
Must cover the bowl upside down during resting to prevent the surface from drying out.
Crack 3 eggs into a bowl, add 1/4 tsp salt and beat. Heat oil in a pan, pour in the egg mixture, and stir with chopsticks to scramble into small pieces.
local_fire_departmentMedium heat 90 secondsWatch out
Do not use too high heat
stir quickly to form uniform small pieces
Chop 180g Chinese chives finely; remove hard stems from 80g shiitake mushrooms and chop finely; chop 80g fried tofu balls finely; chop 50g rehydrated black fungus finely.
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Hard stems of shiitake mushrooms must be trimmed off completely to avoid a tough texture.
Put the chopped chives, mushrooms, tofu, scrambled eggs, and fungus into a large bowl. First add 2 tbsp sesame oil and mix well, then add 20g dried baby shrimp powder, 1 tbsp oyster sauce, 1 tsp ginger paste, 1/8 tsp 5-spice powder, and 1/2 tsp salt, and mix thoroughly.
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Coating vegetables with sesame oil first prevents water release
mix seasonings thoroughly
Divide the rested dough into two, poke a hole in the center of one piece, expand it, break it, and roll into a rope.
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Keep the thickness even when rolling the dough rope so you can cut uniform pieces later.
Cut the dough rope into small pieces, dust with a little dry flour, roll round, flatten, and roll out into dumpling wrappers that are thick in the middle and thin at the edges.
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Edges of the wrapper should be thin when rolling so the cooked dumplings taste best.
Take a dumpling wrapper, add an appropriate amount of the filling, fold the wrapper in half, and pinch together with thumbs and index fingers to form a dumpling.
Watch out
Vegetarian filling is loose, so pinch the edges tightly when wrapping, otherwise they will leak during boiling.
Be careful of boiling water splashing when adding or removing dumplings to avoid burns.
Bring water to a boil in a pot, add dumplings. Once boiling, add a cup of cold water, bring back to a boil, and cook for a total of 4 to 5 minutes until wrappers are translucent and cooked through, then remove.
local_fire_departmentHigh heat 270 secondsWatch out
Slide dumplings along the pot edge when adding
adding cold water once makes the wrappers chewier
