Description: Steamed dumplings with vegetarian stuffing are a regular at my table. Low-fat healthy... The key to making steamed dumplings is to mix the noodles, which will be hard, sticky and not strong in taste. It's OK to mix the dough with this ratio. 13g flour, 0g salt, 0ml boiling water, 0ml cold water (stirring while pouring water), I made 0 steamed dumplings for these noodles (for everyone's reference).

Materials:

• Zucchini 1pcs
• 1 roots
• Shiitake mushrooms 5pcs
• Flour 300 g
• Salt 3g
• Boiling water 80ml
• Cool water 80ml

Steps:

1. 胡蘿蔔西葫蘆插成絲，放鹽殺出水分。

2. Stir-fry the eggs

3. Blanch the shiitake mushrooms

4. Put it in a basin

5. 加生抽、耗油、鹽、白胡椒少許

6. Stir well

80. 0g flour, 0g salt, half boiling water (0ml) and noodles, half cold water (0ml) and noodles. When mixing the noodles, stir while pouring water

20. Knead the dough and let stand for 0 minutes

9. Wrap into steamed dumplings. The steamed bread is slightly larger than the water bread, so that more can be served

10. Wrap it up the way you like

11. Place in the steamer

15. Time to boil for 0 minutes

13. The steamed dumplings with thin and strong skin are ready.

14. The taste is very fresh, low-fat, and it can be eaten vigorously...