The skins of many fruits can be eaten, and they are also very nutritious, and this is the kind of skin used today

The edible dragon fruit peel here refers to the sandwich between the flesh and the outer skin.

Cut the dragon fruit peel into small pieces, put it in a food processor, add a little water, and break it.

Put the beaten dragon fruit peel juice into a basin, add a little salt, add the flour in batches, mix into a dough, cover and let rise for 30 minutes.

Celery, shiitake mushrooms, eggs. Clean the celery and shiitake mushrooms, blanch them first: put water in a pot, add a little salt and cooking oil. After the water boils, blanch the celery for one minute and remove it. Blanch the mushrooms for another 2 minutes and remove.

Chop the blanched celery and shiitake mushrooms, drain them (don't do too dry) and put them in a pot.

First, add an appropriate amount of cooked oil to the chopped celery and shiitake mushrooms, and stir well. Wrap the dish in oil first, which can lock in the moisture and prevent the loss of nutrients.

Fill a bowl with eggs, add a pinch of salt and cooking wine and stir well. Remove from the pan and add the oil, add the beaten egg mixture, fry and crush when the oil is hot. Place the celery, shiitake mushrooms and chopped eggs in a bowl and start seasoning: add salt, sugar, white pepper, peppercorns, oyster sauce, sesame oil and a pinch of chicken essence.

Stir all ingredients to combine.

Take out the mixed noodles, knead them on the cutting board until smooth, add the agent, roll out the skin, and wrap the filling. Remove from the pot and put water, add a little salt after the water boils, then add the wrapped dumplings and cook.

This kind of stuffed dumplings don't need to be cooked for too long, because the fillings inside are basically cooked, as long as the dumpling skin is cooked, it's fine.