New Year's Eve Meal Recommendations: Home-style Mixed Vegetable Dumplings

The night before the Spring Festival is known as Reunion Night, where people who work or live away from home travel thousands of miles to return home.Everyone gathers around to make dumplings. Today, I will share a recipe for a filling that is rich in vegetables, perfectly balancing meat and vegetables. The filling is both fragrant and soft, especially suitable when there are plenty of dishes on the table during the Spring Festival. Dumplings with thin skin and large fillings, each bite releasing juice, makes one imagine the deliciousness.

[Ingredients]：Flour 600g,Chinese 50g and Radish 250g Tofu 300g Noodles 100g Eggs 3,Black,Olive oil 1 tablespoon,Fine salt 1.5 teaspoons,

3 stalks, and

Radish washed and chopped. Tofu

cut into large pieces and cooked in boiling water for 5 minutes on low heat to remove the bean smell.

Let it cool down before chopping.

Noodles softened with warm water and chopped, Black

soaked and chopped.

Heat 1 tablespoon of oil in a wok, cook scrambled eggs over low heat until done, then cut into pieces. Transfer the tofu, egg, noodles, black mushrooms, radish, Chinese chives, chopped scallions, andbig piece of ginger to a mixing bowl.

Add heated but cooled oil and mix well.Season with fine salt and marinate. Before making the dumplings, seasoning the vegetable filling with oil prevents it from releasing water during the cooking process.

Knead the rested dough into small portions, roll them out into dumpling wrappers,