Chinese cabbage and egg filled dumplings

1. Prepare all the materials, add high gluten powder with egg white, an appropriate amount of water, and cover the dough with cling film

2. There are basically 4 egg yolks here. Add a little more oil to the wok and fry the cooked eggs. There is no need to add extra oil when mixing the filling

3. Wash and chop the cabbage, marinate it with salt for 5 minutes, remove the water, peel and wash the carrots, wipe the shreds, chop the scallions and ginger. If you don't like ginger, you can skip it

4. Pour all the ingredients into a basin and add an appropriate amount of salt, mushroom powder, and Meiji Fresh Sauce for seasoning

5. Dumpling making

6. Add an appropriate amount of water to the clay pot, bring the water to a boil and pour in the dumplings. Bring to a boil and pour in cold water, then bring to a boil and pour in cold water. Once cooked a third time, remove the dumplings. The dumplings are just right

7. Take out the pot.