Using oil to seal the chive cuts can effectively prevent the chives from releasing juice.
In addition to oil, Lin Xu also cracked two raw eggs into the mix; this is another secret weapon to stop chives from releasing juice.
After mixing the chives, all the cooled fried eggs, shrimp cubes, and shrimp paste are added, along with seasoning, and then mixed evenly.
At this moment, Niu Chuan and Ji Minghui each have a rolling pin and are starting to roll out the dough. Ma Zhiqiang and Zhuang Yizhou join them, scoop a small bowl of dumpling filling, take a stack of dumpling wrappers, set up a steaming pan, and each find a spot to start wrapping.
For them, wrapping dumplings isn't difficult at all.
But with so many people wrapping together, it's quite lively.
Outside the kitchen, Shu Yun brings several waiters to help, while a chef from the dim sum department holds a board and rolling pin, cuts another piece of dough, and begins to work outside.
