•Ingredients: vegetable dumplings
Allpurpose flour: 500 grams, 0:29,
Water: 280 grams, 0:29,
Chinese leek: 500 grams, 1:03,
Dried auricularia: 30 grams, 1:17,
Dried small shrimps: 30 grams, 1:30,
Eggs: 45(stirfry them into pieces), 1:41,
Chicken powder some, 2:25,
Cooking oil: 30 grams(add more if the fillings is dry and add less if the fillings is wet) 2:33,
Pure sesame oil: 15 grams, 2:39,
Salt: 8 to 10 grams, or any amount as we like, 2:58,
• Heat the water to be boiling and put the dumplings in it. Add cold water in pot after the dumplings are floating on the water. For vegetable dumplings, we need to add cold water for once or twice. For meat ones, we need to add cold water for 2 to 3 times. Cook them till they expand.

• The temperatures in the recipe are all in celsius degrees. Fahrenheit degree=celsius degree*1.8 + 32°F。
• The weights of ingredients in the recipe are all in grams.

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