Cooking Steps

1. 

   Step1:Put the noodles in the bowl. Pour the water slowly. Stir with chopsticks in circles. When it becomes flocculent slowly, change hands and form smooth dough. Or use a bread machine. Let water in first, then put flour. Make dough with flour. Wake up for a while (about the proportion of water - flour = 1-2). The water absorption of flour is not the same. We fine tune each other. Then roll it into thin skin and press it into dumpling skin with butterfly face. No pulsating bottle cap can be use

2. 

   Step2:Clean Tricholoma. Remove the roots to make the taste bette

3. 

   Step3:Slic

4. 

   Step4:Blanch for about 5 minutes after boilin

5. 

   Step5:Chicken breast wash and remove muscl

6. 

   Step6:Add some egg white after mashing and continue to beat for a whil

7. 

   Step7:Tap the mushroom with the cooking stick. Just beat it into granules. Then stir it in the same direction with the chicken puree

8. 

   Step8:After the stuffing is stirred, put it into the flower mounting bag. Open the mouth about 1c

9. 

   Step9:Put the dumpling skin on the yard. Squeeze the stuffing (because the dumpling is too small. It's not easy to wrap it like this. You can use a fresh-keeping bag without a flower mounting bag). Then put some water on half of the dumpling skin and wrap it into small dumplings

10. 

    Step10:Put the dumplings in the pot and cook until they are bleached. Then order water three times to get out of the pot

11. 

    Step11:One small dumpling at a tim